CHICKEN, MANGO & NOODLE SALAD
Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast
Provided by Nadine Brown
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
- Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.
Nutrition Facts : Calories 424 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
CHICKEN, MANGO, AND RICE SALAD
This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice.
Provided by Caseylaine
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice until done, and rinse with cold water.
- Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
- Cook chicken until done.
- When chicken is cool enough to handle, dice into 1/2-inch pieces.
- Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
- Chill for at least 1 hour before serving.
- Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.
Nutrition Facts : Calories 321.9, Fat 9.4, SaturatedFat 1.5, Cholesterol 48.4, Sodium 455.1, Carbohydrate 39.6, Fiber 3.2, Sugar 6.7, Protein 19.6
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
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