Chicken Mango And Avocado Salad Recipes

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

Steps:

• Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the Mango Vinaigrette.
• Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the White Balsamic Vinaigrette. Continue to blend until smooth. Season with salt.
• Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough White Balsamic Vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste.
• Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
• On each plate, drop 1 tablespoon of Mango Vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the Mango Vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.

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.

Steps:

• To make dressing, combine brown sugar and water in a small saucepan. Bring to a boil, then remove from heat and transfer mixture to a heat-resistant, non-reactive bowl (such as stainless steel or pre-warmed Pyrex). Add lime juice and chili-garlic sauce and stir to combine. Set aside to cool to room temperature.
• Meanwhile, prepare salad ingredients. Gently toss chicken, mangoes, and avocados together in a bowl until well-mixed.
• Arrange salad mix on individual plates. Top with equal amounts of chicken mixture. Stir dressing to combine again, and drizzle dressing over salad.