CHICKEN & GREEN MANGO THAI SALAD
Recipe from Anil at Moraes of Manna at Broadway Market in London.
Provided by Anil at Moraes of Manna
Categories Mains Jamie Magazine Chicken Alfresco Dinner Party Asian Chicken breast
Time 1h
Yield 4 as a main, 6 as a starter
Number Of Ingredients 24
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the peanuts on a tray, then place in the oven to roast until golden.
- For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
- Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
- Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
- Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
- Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
- Crush the roasted peanuts in a pestle and mortar.
- Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
- Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
- Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.
Nutrition Facts : Calories 271 calories, Fat 5.4 g fat, SaturatedFat 1.3 g saturated fat, Protein 28.2 g protein, Carbohydrate 24.1 g carbohydrate, Sugar 21.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
THAI MANGO CHICKEN SALAD
Steps:
- Preheat your oven to 350 F, or warm up your grill.
- Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
- Add a little water to the bottom of the pan to keep from drying out.
- Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
- When chicken is cool enough, slice into bite-size pieces.
- Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
- Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
- To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
- Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
- Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
- Serve right in the salad bowl or portion out into individual bowls.
Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g
THAI ROAST CHICKEN WITH MANGO & APPLE SALAD
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Provided by Sarah Cook
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
- Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
- Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
- When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
THAI CHICKEN SALAD
This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
- In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.
Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
THAI MANGO-PRAWN SALAD
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
Provided by John Cathasach
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g
THAI CHICKEN, MANGO & PINEAPPLE SALAD
I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."
Provided by Sooz Cooks
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
- In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
- Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
- Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1
THAI MANGO CHICKEN
Make and share this Thai Mango Chicken recipe from Food.com.
Provided by Sandyg61
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
- Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
- Add the sauce, chicken and red pepper slices to a wok.
- Stir well and bring to a boil.
- Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
- Finish the dish with a sprinkling of cashews and fresh coriander.
More about "thai mango chicken salad recipes"
THAI MANGO CHICKEN SALAD | WITH A BLAST
From withablast.net
Reviews 7Category Light Dinner, Lunch, SaladServings 6Total Time 20 mins
- Combine all the ingredients for the Dressing in a small mixing bowl – drizzle over the Salad ingredients and mix
THAI MANGO CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
RAINBOW THAI SALAD WITH MANGO - CULINARY HILL
From culinaryhill.com
THAI MANGO SALAD | PC.CA
From presidentschoice.ca
THAI GRILLED CHICKEN SALAD RECIPE WITH MANGO - ANDREA …
From andreasrecipes.com
THAI-STYLE CHICKEN SALAD WITH MANGO RECIPE
From deliciouslyorganic.net
THAI MANGO SALAD WITH CHICKEN - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
Ratings 5Calories 468 per servingCategory Lunch, Main Course
- Pour desired amount of dressing over the salad (I only used half). Toss until evenly distributed. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.
THAI CHICKEN MANGO SALAD - PALEOMG
From paleomg.com
5/5 (2)Total Time 3 hrs 15 minsServings 6-8
THAI CHICKEN SALAD WITH PEANUT DRESSING - MAE'S MENU
From maesmenu.com
THAI GARLIC & PEPPER CHICKEN & GREEN MANGO SALAD - YOUTUBE
From youtube.com
THAI MANGO SALAD WITH CHICKEN | RECIPE - PINTEREST
From pinterest.com
15 SIMPLE MANGO SALAD RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love