MANGO CHICKEN SALAD RECIPE | MYRECIPES
A legal secretary by day and a coloratura soprano at night, time-pressed Sunset reader Sherbonné Barnes-Anderson throws this salad together after work while she warms up her voice. "It travels to rehearsals at room temperature and doesn't contain any garlic or onion to torture my tenors with," says. For a speedier version, use a purchased mango dressing instead of the nectar and vinegar mixture.
Provided by Sherbonné Barnes-Anderson, San Francisco, California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In a 3- to 4-quart pan over medium-low heat, stir pecans often until lightly browned, 3 to 4 minutes. Pour into a small bowl.
- In the same pan, cook rice in water as directed on package, until tender to bite, about 25 minutes. Reserve seasoning packets for another use.
- Meanwhile, slice mango lengthwise down each side of pit to remove fleshy cheeks. On the flesh side of each cheek, cut down to the peel (but not through it) in a crosshatch pattern to make 3/4-inch cubes. With a large metal spoon, scoop cubes from peel. Also trim fruit off pit and dice it.
- Mix mango nectar and vinegar. Add to warm or cool rice and mix lightly. Add pecans, mango, chicken, and chopped mint; gently mix. Add salt and pepper to taste.
- Spoon into bowl and garnish with mint sprigs.
Nutrition Facts : Calories 333 calories, CarbohydrateContent 43 g, CholesterolContent 42 mg, FatContent 11 g, FiberContent 3.5 g, ProteinContent 18 g, SaturatedFatContent 1.8 g, SodiumContent 55 mg
CHICKEN AND MANGO SALAD - GOOD HOUSEKEEPING
This quick and easy salad is sure to be a hit. Search triple tested recipes from the Good Housekeeping Cookery Team.
Provided by The Good Housekeeping Cookery Team
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 11
Steps:
Put two 125g (4oz) chicken breasts into a dish, season, then add 2cm (1in) piece fresh root ginger, grated, and 1tbsp sesame oil. Toss to coat.
Heat a non-stick frying pan or griddle and fry chicken for 10min each side until golden. Check meat is cooked by slicing a little off - there should be no pink juices. Set aside.
Peel and slice 1 small mango and half an avocado. Put into a bowl with a quarter of a cucumber, sliced into batons.
Make a dressing by mixing together 1tbsp sesame oil with 2tbsp sweet chilli sauce, 1tsp soy sauce and the juice of 1 lime.
Put 100g (3½oz) salad leaves into the bowl with the vegetables. Slice chicken thickly, add to bowl with the dressing and toss well.
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