Best Southwest Mango Chicken Salad Recipes

CHICKEN MANGO SALAD

Chicken Mango Salad image

This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.

Provided by Katerina | Diethood

Categories Salads

Time 40m

Number Of Ingredients 15

Ingredients

1 pound cooked chicken breasts, (sliced)
6 cups romaine lettuce, (rinsed, dried, and chopped)
2 cups baby spinach ()
1 mango, ( pitted, peeled, and diced)
2 cups halved cherry tomatoes
1 English Cucumber, (sliced and cut into half moons)
⅓ cup diced red onion
¼ cup parsley or cilantro, (finely chopped)
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 to 2 tablespoons honey, (or to taste)
2 teaspoons Dijon mustard
1 clove garlic, (finely minced)
½ teaspoon salt, (or to taste)
¼ teaspoon fresh ground black pepper, (or to taste)

Steps:

Add chopped romaine lettuce and baby spinach to a large salad bowl.
Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
Drizzle dressing over the salad.
Serve.

Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

SPICY SOUTHWEST CHICKEN SALAD

Spicy Southwest Chicken Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup Wish-Bone® Italian Dressing, divided
1/4 tsp. ground chipotle chile pepper
1 lb. boneless, skinless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
8 cups spring salad mix
1 can (15 oz.) black beans, rinsed and drained
1 medium mango, cut into bite-size pieces
1 medium avocado, cut into bite-size pieces

Steps:

1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

Southwestern Chicken with Mango-Peach Salsa image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken breast halves, bone-in
3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
1 tablespoon ground cumin
1/2 teaspoon cayenne
8 ounces frozen peach slices, diced small
8 ounces frozen mango chunks, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 (1.25-ounce) packets original chili seasoning
3 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon salt-free all-purpose seasoning
2 tablespoons sugar

Steps:

Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
Rinse and pat dry chicken breast; set aside.
In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
Serve chicken hot with salsa.
Combine all ingredients. Store in air-tight container in cool dry place or freezer.

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges