Time 30m Yield 6 Number Of Ingredients 21 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.

Time 45m Yield 4 servings, 1 Chicken Breast and 1/2 cup Salsa each Number Of Ingredients 7 Steps:

  1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
  2. Bake chicken for 25 minutes or until chicken is cooked through.
  3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
  4. Arrange chicken on serving plates topped with mango salsa.

Time 30m Yield 7 servings. Number Of Ingredients 18 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.

Time 30m Yield 2 servings. Number Of Ingredients 12 Steps:

For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Time 2h10m Yield 10 Number Of Ingredients 7 Steps:

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro. Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Time 25m Number Of Ingredients 10 Steps:

Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through. Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates. Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.

Time 30m Yield 2 cups of sauce, 4-6 serving(s) Number Of Ingredients 6 Steps:

Combine all ingredients in a sauce pan over medium heat and cook for 15-20 minutes stirring occasionally until the mangoes begin to break down. Puree the mixture in a food processor or blender. Can be served hot or cold.

Time 35m Yield 8 serving(s) Number Of Ingredients 17 Steps:

Place boneless chicken breast in a ziplock bag. Add marinade ingredients shaking well. Chill for 1/2 an hour. Rub grill with an oil. Heat the grill on high for 5 minutes. Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes. Turn the chicken after the 5 minutes and grill another 5 minutes. Reduce the heat to medium low and finish cooking the chicken for another 5 minutes. Salsa—. Mix all ingredients and chill till ready to serve. Scoop salsa onto plate and top with half chicken breast. Eat UP!

More about “spicy chicken salad with mango salsa recipes”

Yield Makes 4 servings Number Of Ingredients 14 Steps:

For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.