Best 6 Chicken And Mango Salad With Ginger Orange Dressing Recipes

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

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

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

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

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.

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

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).

CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING

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.