Best 3 Broccoli Mango Salad Recipes

Broccoli mango salad is a refreshing and flavorful dish that combines the sweetness of mangoes and the crisp crunch of broccoli. It is a perfect way to add a healthy and delicious salad to your next meal. This article will provide you with a step-by-step guide on how to make a delicious broccoli mango salad. You will learn how to select the best ingredients, prepare the broccoli and mango, and make a flavorful dressing to tie it all together. With its vibrant colors, fresh flavors, and crunchy texture, this salad is sure to be a hit at your next gathering.

Let's cook with our recipes!

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango image

Boasting the flavors of caramelized onions, broccoli, red bell peppers and mangoes, this pasta salad has earned top ratings from Betty members.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 package (8oz) uncooked campanelle or rotini pasta
3 boneless skinless chicken breasts (1 lb)
1 tablespoon olive oil
1 medium onion, finely chopped (3/4 cup)
3 cups fresh broccoli florets
2 ripe mangoes, seed removed, peeled, and cut up
1 red bell pepper, chopped
1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)
1 bottle (8 oz) Italian dressing
1/2 teaspoon salt

Steps:

Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 13 g, TransFat 0 g

BROCCOLI MANGO SALAD

Broccoli Mango Salad image

The unique flavors of this salad blend to make a tasty dish. This salad is always a hit! We usually make it with light or fat-free ranch to keep it lower in fat.

Provided by jen_luker

Categories Salad Fruit Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup reduced-fat ranch dressing
2 tablespoons orange juice
1 tablespoon prepared horseradish
4 cups chopped broccoli
1 large mango, peeled and cubed
½ cup cashews
1 small red onion, cut into thin wedges
1 (11 ounce) can mandarin oranges, drained

Steps:

Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.
Toss together the chopped broccoli, cubed mango, cashews, and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add the drained oranges to the salad just before serving.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 18.9 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 229.6 mg, Sugar 11.7 g

SPICY BROCCOLI-MANGO SALAD

Spicy Broccoli-Mango Salad image

From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

4 teaspoons sugar
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/2 cup pecan halves, broken into coarse pieces
2 containers (6 oz each) Yoplait® original yogurt orange crème
1/3 cup light mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt
5 cups fresh broccoli florets and cut-up stems (1 small bunch)
2 ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)
1/4 cup finely chopped red onion

Steps:

Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

Nutrition Facts : Cholesterol 5 mg, Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

Tips:

Choose fresh and ripe ingredients: The quality of your ingredients will greatly impact the taste of your salad. Look for fresh, brightly colored broccoli and mango, and ripe, juicy tomatoes.
Cut the broccoli florets into bite-sized pieces: This will make them easier to eat and will help them to absorb the dressing more evenly.
Use a variety of nuts and seeds: This will add texture and flavor to your salad. Some good options include almonds, walnuts, pecans, sunflower seeds, and pumpkin seeds.
Make your own dressing: A simple vinaigrette dressing is all you need to enhance the flavors of the salad. Whisk together olive oil, lemon juice, honey, salt, and pepper.
Serve the salad immediately: This is a best enjoyed fresh. If you need to make it ahead of time, store the dressing separately and toss the salad just before serving.

Conclusion:

This broccoli mango salad is a delicious and refreshing way to enjoy these healthy ingredients. It's perfect for a summer picnic or potluck, or as a light and healthy lunch or dinner. With its vibrant colors and flavors, this salad is sure to please everyone at your table.