Grilled Chicken Salad With Mangoes And Greens Recipes

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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 AND MIXED GREENS SALAD

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11



Grilled Chicken and Mixed Greens Salad image

Steps:

  • In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges

3 tablespoons unsweetened pineapple juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
2 pounds boneless skinless chicken breasts, julienned
8 cups torn mixed salad greens
2 large tomatoes, chopped
3/4 cup pineapple tidbits
4 green onions, sliced
Oil and vinegar salad dressing, optional

GRILLED CHICKEN SALAD WITH MANGOES AND GREENS

Categories     Salad     Chicken     Leafy Green     Low Cal     Low/No Sugar     Backyard BBQ     Lunch     Mango     Grill     Grill/Barbecue     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10



Grilled Chicken Salad with Mangoes and Greens image

Steps:

  • On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes
  • In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
  • Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.

2 whole skinless boneless chicken breasts, halved
5 tablespoons olive oil
2 scallions, minced
2 teaspoons fresh thyme leaves
1 tablespoon balsamic vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice

GRILLED CHICKEN AND MANGO SALAD

Please your palate with this Grilled Chicken and Mango Salad. Strawberries and mangos help make this spinach salad as colorful as it is tasty!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6



Grilled Chicken and Mango Salad image

Steps:

  • Heat greased grill to medium heat.
  • Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.
  • Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, cover 4 plates with spinach.
  • Slice chicken; place over salads. Top with fruit, onions and remaining dressing.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
4 small boneless skinless chicken breasts (1 lb.)
6 cups torn fresh spinach
2 mangos, peeled, sliced
1 cup sliced fresh strawberries
1/2 cup slivered red onions

GRILLED MANGO & AVOCADO SALAD

Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Grilled Mango & Avocado Salad image

Steps:

  • Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

4 medium firm mangoes, peeled
1 tablespoon canola oil
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon black sesame seeds
1/2 teaspoon salt
2 tablespoons minced fresh cilantro, optional
1 tablespoon minced fresh mint, optional
2 medium cucumbers, peeled, seeded and coarsely chopped
2 medium ripe avocados, peeled and coarsely chopped

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Top Asked Questions

How to cook chicken in mango cilantro salad?
Instructions Start by marinating the chicken in half a cup of mango cilantro salad dressing. Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl.
How to make green mango salad?
For the green mango salad, mix the green mango, shallots, coconut, chilli, chilli flakes, fish sauce, sugar and lime juice until well combined. Taste and adjust the seasoning to your taste with extra fish sauce, sugar or lime juice. Then add in the mint leaves and coriander and toss until combined.
What is the best salad dressing for grilled chicken?
Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever! Start by marinating the chicken in half a cup of mango cilantro salad dressing.
How do you cook chicken and salad together?
Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing. To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl.

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