CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING
A recipe for grilled Caribbean Chicken Salad packed with crisp veggies, black beans, juicy chicken and sweet oranges, topped with a tangy mango dressing.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 50m
Number Of Ingredients 19
Steps:
- Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
- Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
- Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
- Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
- In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.
Nutrition Facts : ServingSize 1 (of 4) with 2 tablespoons of mango dressing, Calories 371 kcal, Carbohydrate 46 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 591 mg, Fiber 8 g, Sugar 30 g
BAJA LOBSTER AND MANGO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
- Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
- Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.
LOBSTER, MANGO, AND AVOCADO SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil for 7 minutes, or until cooked through. Drain the lobsters and let them cool completely. When the lobsters are cool enough to handle, remove the meat from the tail (and from the claws if using Maine lobsters), keeping the meat intact. Discard the tomalley, any roe, and shells. Chill the lobster, covered, until cold, at least 1 hour.
- Chop the lobster into bite-size pieces. In a small bowl, whisk together the olive oil, scallions, and lime juice; set the dressing aside.
- Using a sharp knife, remove the peel and white pith from each grapefruit. Working over a small bowl, cut between the membranes to release the grapefruit segments, letting the juice and segments fall into the bowl. Use a slotted spoon to transfer the segments to a large bowl. Add the lobster, avocados, mango, and mesclun greens.
- Whisk the reserved grapefruit juice into the scallion dressing, and season to taste with salt and pepper. Gently toss the salad with dressing to coat. Serve.
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
LOBSTER, SOY CHICKEN AND MANGO SALAD
Steps:
- To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly. Add the sea salt and allow to stand for 30 minutes. Wash the cucumber in water and dry with a paper towel. In a small bowl, mix the vinegar and sugar together and add to the cucumber. Set aside until ready to use.
- Drown the lobsters in fresh water, this will take about 30 minutes. Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters. Add the lobsters and cook for 6 minutes. Remove from the pot and allow to cool to room temperature. Do not refresh.
- Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell. Crack the shells and remove the meat from the legs.
- To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised. Add the tamarind juice and soy sauce, and allow to cool to room temperature. Add the olive oil and stir vigorously.
- In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together. Add half of the dressing and toss to coat.
- Divide the salad between 6 large plates. Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat. Top with a slice of pickled cucumber, and grind over some pepper. Drizzle over the remaining dressing, and serve.
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