Mango Chicken Salad Recipes

MANGO & GRILLED CHICKEN SALAD

Mango & Grilled Chicken Salad image

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

Ingredients

1 pound chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise

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

CURRIED CHICKEN & MANGO SALAD

Curried chicken & mango salad image

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

Ingredients

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

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

SOUTHWEST MANGO CHICKEN SALAD

Southwest Mango Chicken Salad image

Add some fun and great citrus flavor to your salad. Creative and colorful ingredients make this fresh-tasting dish really stand out. Jeanne Holt - Mendota Heights, MN

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 tablespoon jalapeno pepper jelly
1 tablespoon honey
1/4 teaspoon ground cumin
2-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup cubed peeled mango
2/3 cup julienned sweet red pepper
2/3 cup julienned peeled jicama
4 green onions, chopped
3 cups fresh baby spinach
3 cups torn mixed salad greens
1/3 cup pepitas or salted pumpkin seeds

Steps:

For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes., Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas.

Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 266mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

MANGO CHICKEN SALAD

Mango Chicken Salad image

Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 25m

Number Of Ingredients 12

Ingredients

1/2 cup sweetened shredded coconut
3/4 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's mango chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 Easy Roasted Chicken or store-bought rotisserie chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 mango, peeled, seeded, and diced
10 ounces baby spinach

Steps:

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Nutrition Facts : Calories 420 g, Fat 10 g, Fiber 5 g, Protein 49 g

MANGO CHICKEN SALAD

Mango Chicken Salad image

Make and share this Mango Chicken Salad recipe from Food.com.

Provided by Catherine from AL

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 cups arugula
1 mango, peeled and sliced into 1 inch long pieces
1 red pepper, trimmed, seeded, and sliced into 1 inch long strips
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 pinch sea salt
2 teaspoons honey
1 teaspoon Dijon mustard
1 boneless chicken breast
1/4 cup slivered almonds

Steps:

Combine arugula, mango and red pepper. Whisk together olive oil, vinegar and salt. Set aside.
In a shallow, wide bowl or ziplock bag, combine honey and mustard. Add chicken and toss evenly to coat.
Grill chicken over medium heat until golden brown, 8 - 10 minutes, turning once halfway through. Transfer to a plate and let sit for 5 minutes.
Slice chicken into strips. Divide salad onto 2 plates. Top with chicken. Add dressing and almonds. Toss to coat.

Nutrition Facts : Calories 377.9, Fat 21.1, SaturatedFat 3.5, Cholesterol 46.4, Sodium 379, Carbohydrate 31.2, Fiber 5.4, Sugar 25.1, Protein 20.2

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