Shred chicken into thin strips.
Set
In a bowl, mix chicken, mango, avocado, basil, mayonnaise and curry powder; (mix gently).
Add scallion, if using.
Place mixture in the middle of a whole grain tortilla or wrap and roll up, and serve.
ith cold water.
Coat chicken with 1 tbs. of the
To make the dressing: In a medium bowl, whisk yogurt, chutney and curry paste together.
In a large bowl, toss chicken, mango and scallion together. Chill until required.
When ready to serve, mix dressing and chicken mixture. Season to taste. Arrange 12 lettuce leaves on a platter. Spoon chicken mixture evenly between leaves. Top each with cilantro. Serve with extra chutney.
Place 2 chicken breasts, juice of half a
medium bowl, toss the chicken with 1 teaspoon salt, 1
Place the field greens in a big salad bowl.
Cut up chicken breasts and add to greens.
Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
Mix honey, vinegar and salt until combined and pour over salad.
nd pepper.
Put the chicken breasts into a ziploc bag
Heat a few tbsp of olive oil in pan.
Cut chicken into strips and add to hot oil.
Cover with taco seasoning and cook chicken throughly.
Peel and cut mango into strips.
Add mango to chicken and heat for about 1 min (until mango is warm throughout).
Put mango and chicken into tortillas and cover with cheese.
Serve warm!
arlic, slice the mango, green onions, red pepper, and chicken, and cut
Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
Spread mango salsa and blue cheese on top.
Drizzle lime dressing over salad and toss before serving.
ith cooking spray.
Combine chicken, olive oil, chili powder, cumin
Season the chicken tenders with salt and pepper
Toss the lettuce, chicken, cheese and mango in a large bowl.
In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing.
Pour dressing over salad and garnish with sliced almonds. Serves 2 as entree salad, 4 as side salad.
HEAT oven to 180\u00b0C.
Cut chicken breasts horizontally.
Place chicken breasts in a baking dish.
In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
POUR over chicken.
BAKE 50 minutes.
NOTE: Baste every 15 minutes.
TOP with chopped coriander; can use parsley instead.
ENJOY!
NOTE: Don't worry if nuts get a bit darkish brown.
NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!
Dice mango, peppers, onion, and cilantro.
Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
Grill chicken on both sides until no longer pink.
Serve with mango salsa.
s they cool.
For Chicken:
Combine marinade ingredients in
about 5 minutes.
Place chicken breasts between 2 sheets of
In a large salad bowl, combine the chicken, mango, grapes, red onion, scallions, and parsley.
In a small bowl, whisk together the mayonnaise, sour cream, orange juice, ginger, salt, and pepper.
Fold the dressing into the chicken salad.
Cover and chill for i hour.
Enjoy.
Combine chicken, mango, onion, cilantro, and jalapeno together in a bowl. Drizzle the juice from 1 lime, olive oil, and kosher salt over the chicken mixture and mix.
Mash avocados in a bowl with remaining juice from 1 lime and kosher salt to taste.
Top each tortilla chip with a dollop of the avocado mixture and a dollop of the chicken mixture and place on a platter.