Mango Spinach Salad With Grilled Chicken Recipes

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.

Steps:

• Toss spinach with mangos, avocados and onions in large bowl.
• Add dressing; mix lightly.
• Top with chicken.

Steps:

• Slice the tomatoes in half lengthways, and top with sliced basil, mint (keep half of the mint for garnish), salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly shrivelled. In a large bowl, whisk together all the dressing ingredients until emulsified (thickened). Marinate the chicken in 1/2 cup of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours). Heat a non-stick grill pan and cook the chicken fillets over a high heat until cooked through, 2-3 minutes on each side. Transfer the cooked fillets to a plate and keep warm. Steam the asparagus until tender then refresh under cold water. Halve the avocado, peel off the skin and slice lengthwise. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh. To make the salad, place the well washed spinach leaves in a large bowl and add the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes. Add the reserved dressing and toss thoroughly to coat all the vegetables. Divide the salad evenly amongst individual plates and add some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a light sprinkling of freshly chopped mint and sliced almonds.

Steps:

• Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
• If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
• Transfer the dressing (warm or cold) into a large bowl.
• Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
• Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
• Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

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.

Steps:

• In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
• In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Steps:

• For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.