Best Arugula Mango Salad With Grilled Portobello Sweet Red Pepper Sauce And Chicken Scallopini Recipes

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PORTOBELLO AND ARUGULA SALAD



Portobello and Arugula Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 large portobello mushrooms
Nonstick pan spray
2 ounces arugula
2 large roasted red peppers
Freshly ground black pepper to taste

Steps:

  • Turn on broiler or toaster oven.
  • Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
  • Wash, dry and trim tough stems from arugula.
  • Rinse and julienne the peppers.
  • Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams

STRAWBERRY-MANGO GRILLED CHICKEN SALAD



Strawberry-Mango Grilled Chicken Salad image

All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.

Provided by France C

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 2h50m

Yield 4

Number Of Ingredients 19

1 pound skinless, boneless chicken breast halves
2 tablespoons avocado oil
2 tablespoons white wine vinegar
2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon salt
½ cup fresh strawberries, stemmed
3 tablespoons white wine vinegar
2 tablespoons avocado oil
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon poppy seeds
¼ teaspoon salt
8 cups arugula
1 cup diced mango
1 cup sliced fresh strawberries
1 large avocado, pitted and sliced
½ cup red onion, thinly sliced
¼ cup pine nuts
¼ cup crumbled feta cheese

Steps:

  • Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
  • Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
  • Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
  • Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
  • Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI



Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini image

Provided by Susan Feniger

Categories     Salad     Chicken     Mushroom     Marinate     Low Fat     Bell Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves

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.

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Arugula Mango Salad with Grilled Portobello Sweet Red Pepper Sauce and Chicken Scallopini Recipes

Arugula Mango Salad with Grilled Portobello Sweet Red Pepper Sauce and Chicken Scallopini Recipes is a delicious and healthy meal that can be served for lunch or dinner. This salad is a perfect blend of sweet, spicy, and tangy flavors that will tantalize your taste buds. The salad is made with fresh arugula, sweet mangoes, and grilled portobello mushrooms topped with a sweet red pepper sauce. This dish is also topped with chicken scallopini to add protein to the meal.

Arugula Mango Salad Recipe:

Ingredients:
  • 1 bag of arugula
  • 2 ripe mangoes
  • 1/2 red onion
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of balsamic vinegar
  • Salt and pepper
Directions:
  1. Wash the arugula leaves in cold water and dry them using a paper towel.
  2. Peel and cut the mangoes into small bite-sized pieces.
  3. Slice the onion thinly.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
  5. Add the arugula, mangoes, and red onion to a large bowl.
  6. Drizzle the dressing over the top of the salad and toss until everything is well coated.

Grilled Portobello Sweet Red Pepper Sauce Recipe:

Ingredients:
  • 4 large portobello mushrooms
  • 1 red bell pepper
  • 1/4 cup of extra virgin olive oil
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of garlic powder
  • Salt and pepper
Directions:
  1. Preheat grill or oven to 400°F.
  2. Remove the stems from the portobello mushrooms.
  3. Place the mushrooms gill side up on a baking sheet.
  4. Cut the red bell pepper in half and remove the seeds.
  5. Coat the mushrooms and red peppers with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
  6. Grill the mushrooms and red peppers for about 10-15 minutes, or until they are tender and charred.
  7. Remove from the grill and let them cool slightly.
  8. Chop the grilled red pepper and add it to a blender or food processor along with the olive oil, salt, and pepper.
  9. Blend the ingredients until they are smooth and well combined.

Chicken Scallopini Recipe:

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup of unbleached all-purpose flour
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of smoked paprika
  • 1 tablespoon of extra virgin olive oil
  • Salt and pepper
Directions:
  1. Preheat a large skillet over medium-high heat.
  2. Butterfly the chicken breasts by cutting them in half horizontally and place them between two pieces of plastic wrap.
  3. Pound the chicken with a meat mallet until they are of equal thickness.
  4. In a shallow dish, whisk together the flour, garlic powder, smoked paprika, salt, and pepper.
  5. Dredge the chicken in the flour mixture, shaking off any excess.
  6. Place the chicken breasts in the skillet and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F.
  7. Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing.

Conclusion

Arugula Mango Salad with Grilled Portobello Sweet Red Pepper Sauce and Chicken Scallopini Recipes is an amazing and delicious meal that is perfect for any time of the day. With its unique blend of flavors, this dish is sure to please even the pickiest of eaters. The arugula, mango, and grilled portobello mushrooms blend beautifully with the sweet red pepper sauce, while the chicken scallopini adds a protein boost to help keep you full and satisfied.
The Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe is a delicious and healthy meal that's packed with flavor and nutrition. The dish is an excellent combination of a fresh salad, grilled portobello mushroom, and chicken scallopini, all drizzled with a sweet red pepper sauce.

Valuable tips when making the Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe

1. Choose fresh ingredients
The key to making a tasty and healthy Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe is using fresh ingredients. When shopping for the ingredients, ensure that the vegetables, fruits, and chicken are fresh. Fresh ingredients will add more flavor and nutrition to your recipe.
2. Preparing the chicken scallopini
To prepare the chicken scallopini, pound the chicken breasts to an even thickness using a meat mallet. This ensures that the chicken cooks evenly and tenderly. Also, use a non-stick pan to prevent the chicken from sticking to the pan. Cook each side for around 2-3 minutes, then cover the pan and let it cook for another 2-3 minutes.
3. Grilling the portobello mushroom
Grilling the portobello mushroom is an excellent way to add a rich earthy flavor to the dish. When grilling, brush the mushrooms with olive oil and sprinkle some salt and pepper for more taste. Grill the mushrooms for 3-4 minutes on each side.
4. Making the sweet red pepper sauce
The sweet red pepper sauce is the perfect complement to the dish, giving it a sweet aromatic taste. To make the sauce, roast the red peppers whole on an open flame until they're charred. Place them in a Ziploc bag to sweat for a few minutes and then remove the charred skin. Blend the roasted peppers with honey, vinegar, and some salt until smooth.
5. Assembling the Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe
When assembling the dish, begin by laying the arugula leaves on the bottom of the plate. Next, add the sliced mango, grilled portobello mushroom, and chicken scallopini on top of the arugula. Drizzle the sweet red pepper sauce on top of the chicken and around the plate. Serve immediately.
6. Choosing a wine pairing
The Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe pairs well with light-bodied white wines such as Sauvignon Blanc, Pinot Grigio, and Chardonnay. These wines have high acidity and complement the dish's sweet and tangy flavors.

Conclusion

The Arugula mango salad with grilled portobello sweet red pepper sauce and chicken scallopini recipe is a delicious and nutritious meal that combines fresh salad, grilled portobello mushroom, and chicken scallopini. With these valuable tips, you can make the dish easily at home and enjoy its amazing flavors. Remember to choose fresh ingredients, prepare the chicken scallopini correctly, grill the portobello mushroom well, make a tasty sweet red pepper sauce, and serve the meal with a perfect wine pairing.

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