Mango Guacamole Chicken Salad

Posted on October 16, 2015 by Splendid Recipes

This salad has flavors of the tropic’s, as it contains mango, avocado, and coconut sugar. It is a quick and easy recipe to prepare.

Did you know that mangoes are eaten fresh more than any other fruit in the world?

The mango has been around for some 4,000 years now, and it is biologically a close relative with other flowering plants like the cashew and pistachio trees.

The mango trees originated in sub-Himalayan plains, and there are over 1,000 different varieties, with the Hayden being the most popular.

Image Credit: Wikipedia

Mango trees grow up to 115–131 feet tall, with a crown radius of 33 feet. The trees live a long time, as some specimens still fruit after 300 years. Though not a related tree spices, avocado trees can grow just as tall.

When preparing this recipe, it reminded me of our visited to the south of Mexico were the mango trees grow profusely. We seen young children throwing rocks up into the trees to bring down a mango. Yes, they threw a rock up 115 to 133 feet, and never missed to bring down a ripe fresh mango.

Now for our featured recipe: Mango Guacamole Chicken Salad

Preparation is for two servings.

1 large cooked chicken breast, without bone or skin

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

Shred the cooked chicken breast into a medium bowl and mix with mango puree, mayonnaise, and sugar. Set the mixture aside.

For the Guacamole

1 avocado, seeded and peel removed

1 small tomato, without seeds

2 garlic gloves

2 teaspoons powder coriander

3 tablespoons chopped yellow onion

1 teaspoon white balsamic vinegar

1 teaspoon lime juice

1 teaspoon lemon juice

1/4 teaspoon Himalayan salt

5 to 6 whole pepper corns

Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.

Unless you have another use for the other half of the citrus half’s, and including the juiced half’s, you can either freeze the juiced rinds and save for zest in another recipe, or slice them up for lemon-lime water.

Plating The Salad

Now that you have your chicken mixture and guacamole prepared, let’s start to plate it.

Add a mixed few hand fulls of baby greens, like spinach, chard, beet greens, and arugula.

Next, using a 5 inch in diameter ramekin, fill chicken mixer to the top, and invert it over the baby greens.

Next, spread some guacamole carefully over the chicken mixture, and enjoy.

What Others Are Reading:

Enjoying the New Main Dish Salads

Posted on November 25, 2014 by Splendid Recipes

With all the latest information we have on the nutritional value of different fruits and vegetables, salads have become more than just a dinner salad. With the introduction of vegetables that include leafy greens and root vegetables, like black radishes, endive, kale, arugula, purple, white, and yellow carrots, just to name a few, and with an array of different fruits as well, like figs and pomegranates. They have always existed, but not common to the produce section, as in recent years.

close up for detail of Kale Sweet Potato and Chicken Salad

Kale Sweet Potato and Chicken Salad – Click to Get Recipe

If anyone can remember, kale always adorned a salad buffet bar, but was never part of the salad you would put on your plate.

As we mentioned at the on set of the article, salads have become more than just a dinner salad, they have now become a Main Dish Salad. Sure there has always been a Caesar Salad, and if you asked, they added chicken. But now there are a lot more dressed up salads, than just a Caesar Salad.

Chicken Curry with Mango and Spinach Salad...close up

Chicken Curry with Mango and Spinach Salad – Click to Get Recipe

Because of all the new options available to us, salads have become front and center as meals of their own. Main Dish Salads can prepare in 40 minutes or less. By the way, the term salad is even changing, the in thing is”leafy greens.”

To make Main Dish Salads, does require planning ahead to make sure you have all of the nutritious ingredients. This means working out a meal plan for the week, prepping, shopping, stocking your pantry, and cooking. It isn’t as hard as it sounds.

Sunday morning with your coffee, tea, or juice in hand, think what you and your family want for dinner the coming week. Once you have thought it out, make a list of the leafy greens, fruits and vegetables you will need, as well as the meat you want to top or mix into the Main Dish Salad.

Chicken Avocado and Watercress Salad - close-up

Chicken Avocado and Watercress Salad – Click to Get Recipe

Having a main dish salad is both healthy and time saving as they are prepared with vegetables and require little cooking and prep time. A main dish salad can be prepared to reflect the season (though with world trade, most produce is available year round).

Such as preparing main dish salads with produce that is naturally harvested in Spring (like beets, fava, leeks, herbs, peas etc.), Summer (like bell peppers, berries, corn, eggplant, peaches, zucchini and other summer squash etc.), Autumn (like cabbage, apples, figs, pears, broccoli, sweet potatoes etc.), and Winter (like endive, watercress, celery root, fennel, citrus, winter squash etc.).

Spanish Chicken Salad – Click to Get Recipe

As for the meat, use shredded rotisserie chicken, cooked chicken breast, breaded chicken, tuna, cooked beef, turkey, turkey ham, and pork ham. Include some cheese like goat, feta, Romano etc., and croutons if you wish.

Once you find the salad recipes you like, you can use the ingredients to create your own combinations of a Main Dish Salad.

Link here for more Main Dish Salad ideas: Salads as a Main Course

What Others are Writing About Across the Web:

Herb Chicken Cranberry Almond Salad

Posted on August 19, 2014 by Splendid Recipes

Is our featured recipe truly a salad? According to Wikipedia there is a ” Green Salad” that consists of leafy vegetables. Such as lettuce greens, spinach, arugula, or any other leafy green. They are normally garnished with nuts or croutons.

There is the “Vegetable Salad” that includes common vegetables like cucumbers, peppers, onions, radishes, tomatoes, and celery.

Then there is the “Bound Salad” at which a great example is the Potato Salad. A “bound” is arranged or tossed in the bowl with other ingredients mixed with a thick sauce, usually a mayonnaise base.

The way to test and see if your “bound salad” is truly a “bound” is scooping it with a ice-cream scoop, then placing it onto a plate. When removing the scoop, the salad should hold its shape.

Bound Salads also are used to make sandwiches, by spreading them between two pieces of bread.

Other examples of such salads besides the Potato Salad are Tuna Salad, Egg Salad, Pasta Salad, and yes a Chicken Salad.

The original question is answered by the last five words of the prior paragraph. That is yes the featured recipe is truly a salad.

This is what you will need:

1 1/2 pounds chicken breast, boneless and skinless,

1 cup mayonnaise, homemade, link here for recipe

1 cup dried cranberries

1/2 cup almonds, slivered

3 tablespoons lemon juice (for salad) + 1/2 cup lemon juice (for packaged garlic/herb mix marinade)

1/4 cup sugar

1 package Weber Garlic and Herb (all natural ingredients)

Preheat oven to 350 degrees.

Add chicken to a zip lock bag. Mix Weber ingredients with 1/2 cup lemon juice according to instructions (no oil or water needed). Pour over chicken and mix till meat is coated. Zip the bag and place in refrigerator for 30 minutes to one hour. Remove from bag and place on a grill over a cookie sheet and bake for 30 to 40 minutes or until chicken is 165 degrees internal temperature. When chicken is done set aside awhile to cool. Once cool to the touch, cut chicken into 1/2 to 1 inch bite sizes. Set aside.

In a large mixing bowl, mix lemon juice and sugar together. Next add cranberries, almonds and mayonnaise, mix till well incorporated.

Add diced chicken to bowl and mix in.

Turn salad into a serving bowl, plate and serve.

What Others are Say About Chicken Salad:

Orange Chicken Salad

Posted on July 9, 2014 by Splendid Recipes

Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.

Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.

Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.

Our featured recipe is Orange Chicken Salad, and here is what you will need.

1 pound large chicken breasts (about 3) skinless, boneless

1 cups orange marmalade jam

1/4 cup balsamic vinegar

2 tablespoons soy sauce

3/4 tsp. crushed red pepper, optional

16 ounces of mix greens: Spinach, Arugula, and Chard

Preheat your oven to 350 degrees.

Cut chicken into 2 to 3 inch pieces, and slice each piece in half vertically.

Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.

Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.

Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.

Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!

What Others are Saying About Chicken Salad:

Buffalo Style Chicken Salad

Posted on March 9, 2014 by Splendid Recipes

Do you know why the chicken was evil? It laid deviled eggs. Could evil look so cute?

Our featured recipe is: Buffalo Style Chicken Salad and here is what you will need:

We are going to poach that breast of chicken in 1 1/2 cups of chicken broth. Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of broth into pot. Place the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

Notice in the upper right image the chicken is opaque or no longer pink, now add the other 1/2 cup of chicken broth, doing so with a circular motion. Place lid back over pot. Now lets prepare the other ingredients while we wait for the chicken to cook.

If your cream cheese has not softened to room temperature than place it in the microwave for under 45 seconds. It should only take about 30 seconds to soften the cheese. It will depend on your microwave as to how long you will leave it. Once softened remove from microwave and place into a larger bowl. Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse together. By this time the chicken should be done. Be sure to measure the internal temperature of the chicken. It should be no lower than 165 degrees.

When measuring the temperature, insert the thermometer into a chunk of chicken towards the middle of the stock pot. Insert half way into the chicken chunk, but so it does not come out the other side. You need to read the center of the meat.

Wait for at least 2 minutes or until the thermometer comes to a stand still or reaches the temperature and the numbers stop moving. In this image the thermometer is leaning against the side of the stock pot. This was only done so a photo could be taken. The temperature was read first and then a photo was shot for illustration purposes. Do not allow the thermometer to touch the side of the pot. If it has reached 165 degrees or higher, remove chicken from pot and place into a bowl and allow to cool, about 15 to 20 minutes. Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

If you want a more crunchy salad you could add some diced celery and/or shredded carrots. After preparing your plate of Buffalo Style Chicken Salad here is what you have:

The plate is prepared for two. Also there is a plate of celery and cream cheese, baby carrots and apple wedges. If you decide to make this recipe for yourself, I hope you enjoy it as I did.

Buffalo Style Chicken Salad

1- 8 oz. pkg. cream cheese, softened

½ cup ranch dressing

¼ to ½ cup TABASCO® brand Buffalo Style Hot Sauce

¼ cup goat cheese, crumbled

1/3 cup Mozzarella cheese, shredded

1 large chicken breasted, pouched*

Place cream cheese in microwave less than 45 seconds. It will depend on your microwave as to how long you will leave it. When the cream cheese is softened, remove from microwave and place into a large bowl.

Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse together.

When chicken has reached 165 degrees internally, remove from pot and place into a bowl and let cool, 15 to 20 minutes.

Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

Spread chicken salad on to a Ciabatta Roll or your favorite bread.

*Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of chicken broth into pot. Let stand the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

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