Chicken Mango Salad Recipes

MANGO CHICKEN SALAD

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

Mango Chicken Salad image

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

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

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

Curried chicken & mango salad image

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

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

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

Provided by Jill Dupleix

Categories Salad Chicken Dairy Fruit Leafy Green Poultry Vegetable Picnic Kid-Friendly Yogurt Low Cal Dinner Lunch Tropical Fruit Mango Arugula Healthy Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Roast Chicken and Mango Salad with Yogurt image

Steps:

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds (see note) or cumin seeds
or cumin seeds

CHICKEN, AVOCADO AND MANGO SALAD

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Provided by GREENLIME

Categories Salad

Time 30m

Yield 8

Number Of Ingredients 8

Chicken, Avocado and Mango Salad image

Steps:

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g

Ingredients

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

MANGO, CHICKEN AND SPINACH SALAD

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Provided by justcallmetoni

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

Mango, Chicken and Spinach Salad image

Steps:

Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
Transfer the dressing (warm or cold) into a large bowl.
Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

Ingredients

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Ginger Onion Sauté Quick & Easy Low Cal Orange Mango Summer Watercress Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Chicken and Mango Salad with Ginger-Orange Dressing image

Steps:

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup thawed frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger
1 1/4 pounds skinless boneless chicken breast halves (about 3)
2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
1/2 small red onion, sliced paper-thin

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.

Provided by Melissa Clark

Categories easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 8

Chicken Salad Sandwiches With Mango Chutney image

Steps:

In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
Divide salad among four slices of bread; top with remaining slices.

Ingredients

1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
1/2 cup Greek-style yogurt
1/3 cup mango chutney, big pieces chopped
3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
2 scallions, finely chopped
Fresh lemon juice, to taste
Salt and pepper, to taste
8 slices whole-grain bread

SOUTHWEST MANGO CHICKEN SALAD

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

Southwest Mango Chicken Salad image

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

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

CHICKEN, SPINACH AND MANGO SALAD RECIPE

Add sweetness to your lunchtime routine with our Chicken, Spinach and Mango Salad Recipe! This Healthy Living mango salad recipe also features avocados.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 5 servings, about 2 cups each.

Number Of Ingredients 6

Chicken, Spinach and Mango Salad Recipe image

Steps:

Toss spinach with mangos, avocados and onions in large bowl.
Add dressing; mix lightly.
Top with chicken.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

Ingredients

1 pkg. (10 oz.) baby spinach leaves
1 mango, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT Lite Raspberry Vinaigrette Dressing
2 cups cooked chicken strips

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

Mango & Grilled Chicken Salad image

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

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

MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Originally found this in a chicken cookbook, wish I could remember the name. Changed up the dressing a bit. This makes a lovely entree on a hot summer night.

Provided by justcallmetoni

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Mango and Chicken Salad With Buttermilk Dressing image

Steps:

Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
Add the peppers to the bowl with chicken and fruit.
Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
You can do the steps above earlier and finish the salad off just before serving.
Combine the chicken, peppers and fruit with the dressing.
Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
Enjoy!

Ingredients

1 1/2 lbs cooked boneless skinless chicken breasts
2 mangoes, cut into 1/2 inch by 1 inch pieces
12 lychees, quartered (canned work fine)
2 red peppers, cut into 1/2 inch strips
4 -6 cups green lettuce leaves
1/2 cup low-fat buttermilk
1/2 cup plain nonfat yogurt or 1/2 cup low-fat yogurt
1 tablespoon fresh orange juice
1/2 lemon
1 teaspoon fresh dill or 1 teaspoon dried dill
1 pinch cumin
salt
black pepper

CHICKEN-AND-MANGO SALAD

This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 2h40m

Yield Makes 1 cup dressing

Number Of Ingredients 14

Chicken-and-Mango Salad image

Steps:

For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Nutrition Facts : Calories 231 g, Fat 15 g, Fiber 3 g, Protein 19 g

Ingredients

1/4 cup olive oil plus more for grill grates
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped
1/4 cup cilantro leaves
1/4 cup mint leaves
1 tablespoon curry powder, preferably Madras
1 tablespoon white-wine vinegar
1/4 cup olive oil
Coarse salt and black pepper
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges
1 large bunch watercress, tough stems removed (3 cups)
1/4 cup thinly sliced red onion

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CHICKEN AND MANGO COUSCOUS SALAD | RICARDO

Place the couscous in a bowl. Add the boiling water and cover. Let rest for 5 minutes. Fluff with a fork. Let cool completely. In a large bowl, combine the remaining ingredients, except for the basil, with the cooled couscous. Season with salt and pepper. Spoon into a large serving platter and sprinkle with the basil, if desired.
From ricardocuisine.com

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MANGO CHICKEN SALAD - THE ALMOND EATER

Step 1: Cook the chicken. For this recipe, cut the chicken into small, bite-size pieces then pan-fry it with the onions and jalapeño for 5 minutes or so, or until the chicken is cooked through. Then, transfer the chicken into a large bowl. Step 2: Add the other ingredients. The homemade mayo, mango and cilantro can all get added to the bowl ...
From thealmondeater.com

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CHICKEN, MANGO, AND RICE SALAD RECIPE - FOOD & WINE

Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just …
From foodandwine.com

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THAI-STYLE MANGO CHICKEN SALAD RECIPE - THE SPRUCE EATS

Learn about The Spruce Eats' Editorial Process. Updated on 03/16/22. Thai-style mango chicken salad. D.Schmidt. Prep: 12 mins. Cook: 30 mins. Total: 42 …
From thespruceeats.com

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