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- Meat and poultry
- Leftover chicken
A colourful main dish salad that's sweet and spicy. It's almost too pretty to eat!
3 people made this
- For the salsa
- 1 mango - peeled, seeded and diced
- 2 ripe tomatoes, chopped
- 1/2 onion, chopped
- 1 jalapeno chilli pepper, seeded and chopped - or to taste
- 1/4 cup fresh coriander leaves, chopped
- 1 lime, juiced
- For the dressing
- 120ml olive oil
- 60ml lime juice
- 45g caster sugar
- 1/2 teaspoon ground chipotle chilli powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- For the salad
- 280g baby spinach leaves
- 100g grated carrot
- 100g thinly sliced cabbage
- 140g cooked chicken
- 3 tablespoons diced red pepper
- 3 tablespoons diced green pepper
- 2 tablespoons diced yellow pepper
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pecan nuts
- 2 tablespoons crumbled blue cheese
MethodPrep:30min ›Ready in:30min
- Mix mango, tomatoes, onion, chilli pepper, fresh coriander and juice of 1 lime in a large bowl; set aside.
- For the dressing: Whisk olive oil, 60ml lime juice, sugar, chilli powder, cumin and garlic powder together in a bowl; set aside.
- Toss spinach leaves, grated carrot, cabbage, chicken, red, green and yellow peppers, cranberries and pecans together in a large bowl.
- Spread mango salsa and crumbled blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
For the salsa:
Reviews & ratingsAverage global rating:(35)
Reviews in English (29)
by Occasional Cooker
I am the submitter of this recipe. It is one of my all-time favorite recipes. I created this the day after a fajita dinner with mango salsa. So the salsa was pre made and the bell peppers were already chopped. So it was only a matter of assembly. It is a great way to use leftovers. It tastes great with leftover rotisserie chicken, fajita chicken or blackened chicken. In Texas there is a chain of grocery stores that makes a great mango salsa and also sells a package of pre-chopped three color peppers that can be used as a short-cut. Either from scratch or using short-cuts the salad is delicious.-06 Jun 2012
Pretty darn good recipe. Definitely worth making again. I recommend using Heirloom tomatoes instead of Roma. I also recommend getting the freshest, juiciest mango you can and then, lastly, I recommend using red onion, but I bet green onion works well, too. By the way, in an effort to save fat and calories, I used chicken broth instead of olive oil for the dressing and skipped the sugar, and I didn't miss a thing.-28 Jun 2012
by turquoise rainbow
Wow, this salad tastes great and is so tropical - but gets 4 stars for being time consuming and expensive to make! I changed a few things up, but kept most ingredients the same. I made the mango salsa as the recipe stated, and cooked the chicken breast with citrus pepper seasoning. Instead of the dressing recipe, I substituted Newman's Own Light Lime vinaigrette. I still mixed up the chipotle spice mixture, but sprinkled a little of it over the top of the salad before pouring on the dressing. Last, I used a head of lettuce and mixed that with Salad Savoy for some crunch, instead of the spinach & coleslaw mix. I only used red bell peppers instead of all 3 colors (because of the cost). It is a pretty impressive dish to serve!-18 May 2012
Warm Shredded Chicken Salad with Mango Chile Salsa
The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.
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Panera Spicy Thai Chicken Salad
I love a good salad. For as long as I can remember, salad has always been my go to for lunch and sometimes even dinner. I mean you can’t go wrong with a bowl of crispy lettuce, fresh veggies, and homemade vinaigrette.
These days when I’m out, Panera’s Thai Chicken Salad with Thai chili vinaigrette and spicy peanut sauce is my absolute favorite salad. It’s loaded with yummy things like edamame, roasted peppers, cilantro, and cashews. It’s spicy, crunchy, and just delicious all around.
I recreated the recipe and put my own spin on it to make at home whenever a craving strikes. The best part is that it’s an incredibly easy salad recipe. It makes an amazing lunch with a bowl of soup, sandwich or I double up the portions and serve it for dinner.
Herbed Chicken Salad with Mango-Mustard DressingThe other day I got sucker punched by flavor. Yup, right square in the kisser. And, as a result, I'd like this time to make a little PSA so you can do your b.
The other day I got sucker punched by flavor. Yup, right square in the kisser. And, as a result, I'd like this time to make a little PSA so you can do your best to avoid this happening to you or a loved one. Allow me to give you some background, yes? After a four hour flight delay and a really long day of work, I landed in Northern California totally ravenous. As in, I needed food ASAP or I'd quickly become horribly hangry.
So, my friend and I pulled into a to-be-unnamed chain restaurant (which happens to rhyme with "scrapple knees"), which, if you know me at all, you know means I was really at my absolute last straw. I ordered the jalapeño-lime shrimp in hopes it'd come as quickly as possible so I wouldn't go postal on my dear friend who had picked me up at the airport at the crack of 12:30AM. What arrived was indeed shrimp but it was so overly flavored with some nondescript spice mix that I got steam rolled by seasoning. So much so I pretty much couldn't finish it for fear I'd have a flavor war in my mouth for the rest of the night. But, to be fair, the problem is not that it happened, because, just like bad weather and flight delays, crappy food happens, you know?
The problem was that I had just taken a photo of this Herbed Chicken Salad with Mango-Mustard Dressing earlier that day but didn't have the wherewithal to pack it with me for my flight. So, as I see it, it was my sort of culinary karma for thinking I'd actually find something to eat at LAX. Or when I landed in the middle of the night. The moral of this story is such: don't be like me and do make this Herbed Chicken Saladg. And, if you think about it for the holiday ahead, and end up with leftovers but, pay it forward and give it to a friend whose traveling. Please do your part so they don't have to experience getting sucker punched by flavor.
Chicken Fajita Salad with Lime-Cilantro Vinaigrette
Look no further than your grill for healthy and easy chicken fajitas&mdashthrow them over romaine hearts for added crunch.
Tip: Grilling avocado adds a smoky depth to this buttery fruit, but it only needs a minute or two&mdashif cooked too long, it can begin to taste bitter.
- Heat grill to medium-high.
- Season the chicken with 1/4 teaspoon each salt and pepper. In a large bowl, toss the peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cut the avocado in half, remove the pit, and gently rub with 1 teaspoon oil.
- Grill the chicken until cooked through, 7 to 8 minutes per side transfer to a cutting board. Grill the vegetables until just tender, 4 to 6 minutes per side, transferring them to a cutting board as they are done. Grill the avocado, cut side down, until charred, 1 to 2 minutes.
- Slice the peppers, separate the onions into rings, and dice the avocado. Let the chicken rest until ready to serve, then slice.
- Finely grate the zest of 1 lime into a blender. Squeeze in 6 tablespoon lime juice. Add the honey, cilantro, and remaining 2 tablespoon oil and purée until smooth.
- Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onions, avocado, and chicken. Serve with the remaining dressing.
PER SERVING 358 CAL, 21.5 G FAT (3.5 G SAT FAT), 63 MG CHOL, 313 MG SOD, 26 G PRO, 17 G CAR, 6 G FIBER
Chicken and mango salad with chilli-lime vinaigrette recipe - Recipes
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Recipe: Salad of chicken, mango, coriander, red cabbage, lime and chilli
The long, humid summer and vaguely monsoon-ish weather we've been getting lately has left me a bit of a cot case. I think I've got too much Scottish blood in me. Strangely enough, in Vietnam or Thailand, I'm out in the midday sun with all the other mad dogs and Englishmen, but back here, I'm a mess.
As a result, I'm hankering after something light and refreshing with a bit of a spicy, gutsy kick. Ease is key.
Imported mangoes are rather good and cheap at the moment, so make the most of them. Don't be afraid of upping the chilli in this Vietnamese-influenced salad according to what you like as far as I'm concerned, the more the better. It sits well against the the mango. Raw cabbage adds a pleasing crunch. Serve some steamed rice alongside to make it a little more substantial.
SALAD OF CHICKEN, MANGO, CORIANDER, RED CABBAGE, LIME AND CHILLI
Serves 4-6 / Prep time: 15 minutes / Cook time: 20-25 minutes
6 chicken thighs
1 Tbsp vegetable oil
2 Tbsps soy sauce
1 large carrot, washed and peeled
¼ each of a red and a white cabbage, washed
2 red radishes, washed and stemmed
1 red chilli, de-seeded and finely chopped
handful of coriander, finely chopped
1-2 tsps fish sauce
1 tsp sesame oil
zest and juice of 1 lime, plus a few extra limes, to serve
½ cup peanuts, toasted and crushed
Place the chicken thighs in a roasting dish, drizzle with the vegetable oil and a tablespoon of the soy sauce. Cook for about 20-25 minutes until the meat is cooked through and the juices run clear.
Let the chicken cool down a bit, then shred roughly with a fork, or cut roughly into slices.
Julienne the carrot with a julienne peeler. If you don't have one, peel it into ribbons using a normal peeler.
Finely slice the red and white cabbage and the radish and combine with the carrot, chilli and chopped coriander.
Peel the mango and carefully carve the fruit off the stone before chopping it up roughly. Combine with the rest of the salad mix and toss through.
Combine the remaining tablespoon of soy sauce, the fish sauce, sesame oil, lime juice and zest, and toss this dressing through the salad with the chicken and the juices from the pan.
Scatter the peanuts over the top, and serve, with a few extra lime wedges on the side, a bit of extra chilli, and a cool beer or three.
How to make Chinese Chicken Salad | Recipe Book | The Foodie
Balance your healthy life and your craving for your Chinese food with this unique Chinese Chicken Salad.
Ingredients Required to make Chinese Chicken Salad -
2 Chicken Breasts
1 tsp Soy Sauce
2 tsp Sesame Oil
Pepper to taste
Salt to taste
1 Garlic Clove, chopped
1/2 tsp Ginger, grated
1/4 cup Rice Wine Vinegar
1/4 cup Sesame Oil
1 tbsp Soy Sauce
1/2 tsp Sugar
1/2 tsp Oil
1/2 tsp Oil
1 Garlic Clove chopped
1/2 tsp Ginger chopped
1/2 cup Carrots sliced
1/2 cup Spring Onions chopped
1/2 cup Capsicum sliced
1 cup Noodles boiled
1 tsp Soy Sauce
1-2 tsp Red Chilli Sauce
Pepper to taste
Salt to taste
1 tsp Vinegar
2 cups Romaine Lettuce
Carrots, thinly sliced
Red Cabbage shredded
Spring Onions chopped
Method to make Chinese Chicken Salad -
1. Marinate the chicken breasts with soy sauce and sesame oil and season it with salt and pepper for 10-15 mins.
2. To make the vinaigrette, add garlic, ginger, rice wine vinegar, sesame oil, soy sauce and sugar in a bowl and whisk it with a fork.
3. Grill the marinated chicken in a grill pan with oil. Rest the chicken after grilled and then cut it into pieces.
4. For the noodles, in a pan heat the oil and add garlic and ginger to it.
5. All carrots, spring onions, capsicum and saute it.
6. Add the boiled noodles to the pan.
7. Add soy sauce, red chilli sauce, pepper, salt and vinegar to the noodles and toss them to mix.
8. Assemble all the elements as per the video and Chinese chicken salad is ready to be served.
Cilantro Mango Chicken
Pair Mango Chicken with coconut rice or cilantro-lime rice for a complete meal. Tender chicken breast is perfectly seasoned and then grilled baked or pan seared.
Grilled Chicken Mango Salad With Mango Cilantro Dressing Recipe Cilantro Dressing Recipe Summer Salads Mango Salad
Instructions Put the mango chunks cilantro sriracha vinegar coconut milk scallions ginger garlic lime juice and zest grapeseed oil and salt in a food processor and puree until smooth.
Cilantro mango chicken. The Mango Salsa brings the perfect combination of sweet and savory together to compliment the chicken. Use clean hands to mix and form into 16 golf ball sized meatballs. Season chicken with salt and pepper.
Turn chicken over and broil. This delicious recipe starts with marinated chicken either breast or thighs and is topped with cilantro-lime mango salsa. You can also serve it alongside some roasted carrots or roasted brussels sprouts.
Place a large deep skillet over medium-high heat and add in sesame oil. We start with a bed of Cilantro Lime Rice then top with the grilled. Stir in the rice and butter or even quinoa and go back to a boil.
Preheat grill to medium-high heat and spray with non-stick cooking spray. Adjust grill temperature as needed. Bring two cups of stock to a boil on medium-high heat.
In a large bowl add the ground chicken egg breadcrumbs cilantro red onion jalapeño garlic ginger cumin turmeric cayenne salt and pepper. Broil until skin is golden brown about 4 minutes. Reduce heat to low cover and simmer until the corn or even quinoa.
Mango Chicken is easy to throw together and mega flavorful. Place kabobs directly on grill and cook 5-7 minutes per side or until chicken is fully cooked through and vegetables have nice grill marks. This Mango Salsa Chicken is the epitome of a fast fresh healthy delicious dinner.
In a mixing bowl whisk together lime zest lime juice olive oil cilantro garlic honey cumin and salt and pepper to taste. Place chicken skin side up on prepared pan. Pat chicken dry and set aside In the bowl of your food processor add the cilantro garlic lime juice lime zest olive oil coriander and salt Process on high until all of the cilantro and garlic has.
How to Make Cilantro-Lime Chicken To make the marinade.
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The Best Dressing for Chipotle Chicken Salad
When I thought of what dressing would pair perfectly with the smoky heat of this Chipotle Chicken Salad , I instantly thought of refreshing, creamy mango. The sweetness of the mango enhanced with honey, balanced with tangy lime swirled with canola oil creates a match made in flavor, texture heaven. And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!
Drizzle this chilled creamy refreshing Honey Lime Mango Dressing all over your chopped lettuce, fresh sweet corn, juicy tomatoes, savory black beans, crunchy cucumbers, crisp red bell peppers, tangy onions, salty sunflower seeds, creamy Monterrey Jack cheese and crispy tortilla strips…I think I got everything….and then make your mind, body and soul very, very happy bite after bite.
Until then. I hope you enjoyed the introduction to this Chipotle Chicken Salad. Happy cravings.