Best Sweet Pepper And Mango Salad Recipes

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

Provided by Susan Feniger

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.

SWEET PEPPER AND MANGO SALAD image

Yield Makes 10 Servings

Number Of Ingredients 16

Dressing
2 tbsp granulated sugar (30 ml)
2 tbsp honey (30 ml)
juice of 2 limes (1⁄3 cup/75 ml)
1 tbsp soy sauce (15 ml)
3 tbsp garlic-flavoured olive oil (45 ml)
2 tsp chopped fresh cilantro (10 ml)
1 tsp grated lime zest (5 ml) Pinch salt
Salad
1 each sweet red, yellow, green, and orange pepper, diced
1 sweet light green pepper, diced (optional)
1 jalapeño pepper, finely chopped
1⁄2 red onion, chopped
2 large firm mangoes, chilled
1⁄4 cup sliced almonds, toasted (60 ml)
1 tsp sesame seeds, toasted (optional) (5 ml)

Steps:

1. Whisk dressing ingredients together until thoroughly blended. Set aside. 2. Combine all peppers and onion in large bowl. Peel mangoes. Cut into bite-sized pieces. Add to peppers with dressing. Mix well. Let stand at least 1 hour or refrigerate overnight. Add almonds and sesame seeds before serving