MANGO & GRILLED CHICKEN SALAD
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN SALAD WITH MANGO AND MINT
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
- Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
- While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
- In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
- Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
MANGO-LIME CHICKEN BREASTS
A surprisingly non-spicy mango and lime chicken dish that has a beautiful presentation and a delicious taste. Serve over rice.
Provided by Divinity Turley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
- Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.7 g, Cholesterol 67.2 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 683.9 mg, Sugar 26.9 g
GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING
Steps:
- Preheat grill to medium-high. In a medium bowl, combine lime juice and garlic. Whisk in oil, then chopped mint, season with salt and pepper. Pound chicken to an even1/2-inch thickness, transfer to a baking dish. Season with salt and pepper, toss with half of dressing. Let stand 10 min.
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MANGO CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 8Category Chicken Dishes, MarinadeCuisine AmericanTotal Time 10 mins
- In your blender or food processor bowl, combine the diced mango, olive oil, lime juice, honey, sriracha, garlic, and salt. Blend until smooth.
- Place your chicken and marinade into a ziploc or zip-top plastic storage bag, then squeeze out excess air while sealing securely.
- Massage the marinade into your chicken by squishing the marinade throughout the bag, until the chicken is well coated.
GRILLED MANGO LIME CHICKEN (PALEO) – LOVE, CHEF LAURA
From lovecheflaura.com
4.4/5 (7)Total Time 4 hrs 20 minsCategory Main CourseCalories 338 per serving
- Combine all the marinade ingredients into a blender and blend on medium speed until smooth. Reserve 1/4 cup of the marinade in a glass container and place in the fridge. This will be used to brush the chicken after it is grilled
- Place the chicken in a glass bowl and cover with the marinade. Cover the bowl and place in the fridge for a minimum of 4 hours and a maximum of 8 hours
- Right before the chicken is done marinating, get the grill preheated. Remove the chicken from the marinade and place on the grill. I find each side takes about 10 minutes but this will depend on the sixe of the chicken breasts. Flip and cook on the other side. Make sure the chicken reaches a temperature of 165 degrees.
- Set the chicken on a cutting board or serving platter and allow to rest for about five minutes. Right before serving, take the reserved 1/4 of the marinade out of the fridge and brush the chicken breasts making sure to get both sides. Serve with your favorite summer veggies. Enjoy!
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