MANGO AVOCADO SPICED CHICKEN SALAD
Make and share this Mango Avocado Spiced Chicken Salad recipe from Food.com.
Provided by Chef Batmanda
Categories Salad Dressings
Time 40m
Yield 4 large entree salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Wash and chop lettuce, cabbage, and carrots. Toss together in medium bowl and chill.
- Peel and dice mango and avocado. Set on separate plate. (You can toss this with the salad if you plan to eat it all in one sitting, but if not then keep separate so it is not soggy.).
- Fry bacon in skillet. Drain and set aside.
- Shred chicken. If your chicken is leftover and getting a little dry, toss it in a little bit of the bacon grease or oil of your choice in a small bowl. Add cumin, chili powder, salt, and pepper and toss to coat evenly. If you prefer hot chicken you can heat it now. I serve this as a completely cold salad.
- Chop bacon and add to chicken.
- Shred cheese and set aside.
- For the dressing, combine mayo, dijon mustard, honey, prepared mustard, white vinegar, paprika, and black pepper. Combine until smooth and chill.
- Combine all ingredients, dress, garnish with cheese, and serve.
Nutrition Facts : Calories 330.8, Fat 17, SaturatedFat 5.9, Cholesterol 21.6, Sodium 416.9, Carbohydrate 41, Fiber 7.2, Sugar 32, Protein 9.1
MANGO AND AVOCADO SALAD
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.
SPICY CHICKEN WITH MANGO SALAD
A superhealthy spicy perk-up for chicken
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through.
- Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates.
- Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.25 milligram of sodium
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
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