Best 6 Chicken And Mango Salad With Ginger Orange Dressing Recipes

Chicken and mango salad with ginger orange dressing is a vibrant and refreshing dish that combines the flavors of sweet mango, tender chicken, and a tangy dressing made with ginger and orange. This salad is perfect for a light lunch or dinner, and it can be easily customized to your liking. Whether you prefer grilled or baked chicken, crisp or juicy mango, or a spicy or mild dressing, this recipe has something for everyone.

Let's cook with our recipes!

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING

Chicken and Mango Salad with Ginger-Orange Dressing image

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Ginger Onion Sauté Quick & Easy Low Cal Orange Mango Summer Watercress Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup thawed frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger
1 1/4 pounds skinless boneless chicken breast halves (about 3)
2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
1/2 small red onion, sliced paper-thin

Steps:

Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING

Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

ORANGE MANGO CHICKEN

Orange Mango Chicken image

Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.

Provided by Michael Soucie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
4 skinless, boneless chicken breast halves
⅛ teaspoon ground thyme
salt and freshly ground black pepper to taste
1 lemon, juiced
1 cup orange juice
1 mango - peeled, seeded, and sliced
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Steps:

Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Asian Chicken Salad With Orange-Ginger Dressing image

This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.

Provided by justcallmetoni

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup plain nonfat yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
6 cups romaine lettuce, cleaned and cut into pieces
1 cup cooked boneless skinless chicken breast, cut into matchstick pieces
1 red pepper, julienned
1 (11 ounce) can mandarin oranges in juice, drained
1/2 cup sliced water chestnuts, drained
1/4 cup sliced almonds (optional garnish)

Steps:

Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
Garnish with sliced almonds (optional).

Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7

CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING

Chicken, Mango & Avocado Salad With Orange Dressing image

Make and share this Chicken, Mango & Avocado Salad With Orange Dressing recipe from Food.com.

Provided by Happy Harry 2

Categories Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 poached boneless skinless chicken breasts, cubed
1 large mango, peeled, pitted and sliced
1 large avocado, peeled, pitted and sliced
6 cherry tomatoes, halved
1/2 cup orange juice, fresh is best
3 1/2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1/2-3/4 teaspoon orange rind, grated
salt & pepper, to taste
lettuce leaf (optional)

Steps:

Arrange lettuce leaves on a platter.
Arrange next four ingredients over lettuce to make eye appealing.
Place next five ingredients in a large jar, close & shake well.
Taste dressing before using, add salt and pepper to taste.
Spoon over salad and serve.
You should have enough leftover dressing to marinade some chicken or pork for another dish.

Nutrition Facts : Calories 324.9, Fat 21.7, SaturatedFat 3.2, Cholesterol 34.2, Sodium 45.6, Carbohydrate 20, Fiber 5.5, Sugar 12.9, Protein 15.6

Tips:

1. Fresh Ingredients: Prioritize fresh, ripe fruits and vegetables for optimal flavor and texture. Choose sweet and firm mangoes, crisp cucumbers, and tender greens. 2. Tender Chicken: Ensure your chicken is cooked thoroughly while retaining its tenderness. Pan-searing, grilling, or baking are suitable cooking methods. 3. Vibrant Dressing: Make the ginger-orange dressing ahead of time to allow the flavors to meld. Use fresh orange juice and ginger for a bright and aromatic taste. 4. Flavorful Marinade: Infuse the chicken with flavor by marinating it in a mixture of soy sauce, honey, and garlic. This adds depth and complexity to the dish. 5. Texture Contrast: Incorporate various textures to create an interesting and enjoyable eating experience. Crispy chicken, crunchy vegetables, and soft greens provide a delightful contrast.

Conclusion:

Chicken and mango salad with ginger-orange dressing is a delectable and refreshing dish that combines sweet, tangy, and savory flavors. By following the tips and techniques outlined in this article, you can create a vibrant and flavorful salad that is perfect for summer gatherings, meal prep, or a light and healthy lunch. Experiment with different ingredients and adjust the dressing to suit your taste preferences, creating a customized salad that will be a hit with everyone. Enjoy this culinary delight and relish the burst of flavors in every bite!