Grilled Chicken Salad With Mango Chipotle Dressing Recipes

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GRILLED CHICKEN SALAD WITH MANGO CHIPOTLE DRESSING

Salad, boring? Never! Particularly not this delish dish, starring juicy grilled chicken atop a bounty of fresh vegetables.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 14



Grilled Chicken Salad with Mango Chipotle Dressing image

Steps:

  • Heat grill to medium heat.
  • 1. Place the ground cumin, paprika, garlic powder, onion powder, and pepper in a small bowl and mix well.
  • 2. Place the chicken breasts on a plate and sprinkle with seasoning mixture. Turn to coat the chicken on all sides.
  • 3. Grill 5 to 6 min. on each side or until chicken is done (165°F). Then allow the chicken to rest at least 5 minutes before slicing.
  • 4. Place the chopped lettuce on a large platter or salad bowl. Slice the chicken and arrange over the lettuce. Then arrange the tomatoes, sliced avocados, cucumber, roasted red pepper and red onion around the chicken.
  • 5. Sprinkle the fresh cilantro over the entire salad. Drizzle with the dressing and serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 lb. boneless skinless chicken breasts
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
pepper to taste
2 heads romaine lettuce, chopped
1 cup grape tomato es, halved
1 avocado, peeled and sliced
1/2 English cucumber, sliced
1/2 cup roasted red pepper, sliced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21



Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

Steps:

  • Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
  • Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
  • Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
  • Spread mango salsa and blue cheese on top.
  • Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

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

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

GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10



Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps image

Steps:

  • To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
  • To make the tortillas, preheat the oven to 450 degrees F.
  • Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
  • To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.

3/4 cup barbecue sauce
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 avocado, peeled, seed removed, and large diced
1 chipotle chili in adobo
2 chili lime tortillas
Spray olive oil
6 cups mesclun greens
4 boneless, skinless chicken breasts, grilled, julienned
Favorite salsa

CHIPOTLE-MANGO BBQ CHICKEN

Provided by Guy Fieri

Categories     main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10



Chipotle-Mango BBQ Chicken image

Steps:

  • Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
  • Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
  • Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
  • Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
  • Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

CREAMY MANGO CHIPOTLE SALAD DRESSING RECIPE - (4.3/5)

Provided by rbotzl01

Number Of Ingredients 9



Creamy Mango Chipotle Salad Dressing Recipe - (4.3/5) image

Steps:

  • 1.Place all ingredients in your Blendtec blender {if you don't have a Blendtec, your normal blender will work fine} and pulse until all ingredients are blended well. 2.Use on your favorite salad recipe or as a dipping sauce.

1 & 1/2 cups diced mango {about 1 large mango}
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped onion
1 tsp. kosher salt
1/2 tsp. paprika
1 Tbsp. Chipotle Peppers in Adobo Sauce, finely chopped
2 Tbsp. white wine vinegar
1/4 cup water
2 Tbsp. oil {I use grapeseed oil}

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