Grilled Chicken and Mango Salad

Grilled Chicken and Mango Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 456.4
  • Total Fat: 15.0 g
  • Cholesterol: 98.1 mg
  • Sodium: 1,352.1 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 43.2 g

View full nutritional breakdown of Grilled Chicken and Mango Salad calories by ingredient
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Introduction

Impress your friends with this nice summer salad recipe with a bit of Asian flair. It is full for fresh ingredients and has a bit of zing to it. Impress your friends with this nice summer salad recipe with a bit of Asian flair. It is full for fresh ingredients and has a bit of zing to it.
Number of Servings: 4

Ingredients

    Marinade Ingredients:
    Garlic, 4 cloves minced
    Thai Red Chili Paste - Roasted 1 tsp
    Kikkoman Low Sodium Soy Sauce, 2 tbsp
    Lime Juice, 1 lime yields
    Honey, 1 tbsp
    Sesame Oil, 1 tbsp
    Tyson boneless, skinless chicken breast sliced thin, 1 1/2 lbs

    Salad Dressing Ingredients:
    Spring Onion, 2 stalks chopped
    Thai Roasted Red Chili Paste, 1/2 tsp
    Nakano Seasoned Rice Vinegar, 1/4 cup
    Honey, 2 tsp

    Salad Ingredients:
    Romaine Lettuce (salad), 4 cup, shredded
    Salad Mix Field Green, Organics President's Choice, 4 cup
    Mango, Fresh (2 medium, peeled seeded and sliced
    Baby Carrots, raw, 1 cup, chopped

    Topping:
    Peanuts, all types, dry-roasted 1/4 cup
    Cilantro, raw, 2 tbsp

Tips

Add a little extra chili sauce for a little more kick.


Directions

Combine marinade ingredients and let chicken sit in it for about an hour in the refrigerator. Combine salad dressing ingredients and set aside. Combine salad ingredients and set aside. Remove chicken from marinade and cook on an indoor grill 5-7 minutes until chicken is cooked through. Put 1/4 of salad ingredients down on a plate. Next layer on 1/4 grilled chicken and 1/4 mango. Add 1/4 of salad dressing. Top with 1/4 of fresh cilantro and crushed peanuts.

Serving Size: 1/4 of salad

Number of Servings: 4

Recipe submitted by SparkPeople user JULWHEELER.

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