Try this Summer Salad of Grilled Chicken, Spinach And Mango recipe, or contribute your own.

Still searching for what to cook ?

Name: Summer Salad of Grilled Chicken, Spinach And Mango
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Raspberry vinegar; 2 tb Olive oil (optional); 8 button mushrooms Firm; Salt; 12 Tiny chicken breasts (from breasts); 1 bn Asparagus; 2 mango Firm; 2 tb Balsamic vinegar; 1 bn Spring onions; 3 lg handful baby spinach leaves; 2 ts ginger Minced; 2 tb Soy sauce; 1/2 c hazelnuts, brazil, pistachio nuts Toasted, lightly crushed; 1 Avocado; 2 tb Lemon juice; 2 ts Dijon mustard; 6 Roma tomatoes; 10 Mint leaves; 10 Basil leaves; 1/2 ts Sugar; 2 ts Beehive Co honey*; 2 Garlic minced; 1 ts Sambal oelek (chilli paste)

Find the most delicious recipes here

INGREDIENTS

3 tb Raspberry vinegar
2 tb Olive oil ; (optional)
8 button mushrooms ; Firm
Salt
12 Tiny chicken breasts ; (from breasts)
1 bn Asparagus
2 mango ; Firm
2 tb Balsamic vinegar
1 bn Spring onions
3 lg handful baby spinach leaves
2 ts ginger ; Minced
2 tb Soy sauce
1/2 c hazelnuts, brazil, pistachio nuts ; Toasted, lightly crushed
1 Avocado
2 tb Lemon juice
2 ts Dijon mustard
FOR THE SALAD
6 Roma tomatoes
10 Mint leaves
10 Basil leaves
1/2 ts Sugar
2 ts Beehive Co honey*
2 Garlic ; minced
FOR THE DRESSING
1 ts Sambal oelek ; (chilli paste)

INSTRUCTIONS

Slice the tomatoes in half lengthways, and top with sliced basil, mint, salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly shrivelled. In a large jug, whisk together all the dressing ingredients until emulsified (thickened). Marinate the chicken in 1/2 cup of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours). Heat a non-stick grill pan and cook the chicken fillets over a high heat until cooked through, 2-3 minutes on each side. Transfer the cooked fillets to a plate and keep warm. Steam, microwave or boil the asparagus until tender then refresh under cold water. Halve the avocado, peel off the skin and fan the flesh. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh. To make the salad, place the well washed spinach leaves in a large bowl and add the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes, cut into quarters. Add the reserved dressing and toss thoroughly to coat all the vegetables. Divide the salad evenly amongst individual plates and add some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a generous sprinkling of nut medley. Serve immediately. Per serving: 796 Calories (kcal); 61g Total Fat; (62% calories from fat); 14g Protein; 67g Carbohydrate; 0mg Cholesterol; 2278mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Summer Salad of Grilled Chicken, Spinach And Mango

3 tb Raspberry vinegar
2 tb Olive oil (optional)
8 button mushrooms Firm
 Salt
12 Tiny chicken breasts (from breasts)
1 bn Asparagus
2 mango Firm
2 tb Balsamic vinegar
1 bn Spring onions
3 lg handful baby spinach leaves
2 ts ginger Minced
2 tb Soy sauce
1/2 c hazelnuts, brazil, pistachio nuts Toasted, lightly crushed
1 Avocado
2 tb Lemon juice
2 ts Dijon mustard
 FOR THE SALAD
6 Roma tomatoes
10 Mint leaves
10 Basil leaves
1/2 ts Sugar
2 ts Beehive Co honey*
2 Garlic minced
 FOR THE DRESSING
1 ts Sambal oelek (chilli paste)

Slice the tomatoes in half lengthways, and top with sliced basil, mint,  salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly  shrivelled.    In a large jug, whisk together all the dressing ingredients until  emulsified (thickened).    Marinate the chicken in 1/2 cup of dressing, reserving the remainder for  later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours).  Heat a non-stick grill pan and cook the chicken fillets over a high heat  until cooked through, 2-3 minutes on each side. Transfer the cooked fillets  to a plate and keep warm.    Steam, microwave or boil the asparagus until tender then refresh under cold  water.    Halve the avocado, peel off the skin and fan the flesh. Slice the spring  onions into diagonal slices and thinly slice the mushrooms. Dice the mango  flesh.    To make the salad, place the well washed spinach leaves in a large bowl and  add the blanched asparagus, sliced spring onions, mushrooms and roasted  tomatoes, cut into quarters. Add the reserved dressing and toss thoroughly  to coat all the vegetables.    Divide the salad evenly amongst individual plates and add some mango cubes  and slices of avocado. Top with 2 fillets of chicken, and a generous  sprinkling of nut medley. Serve immediately.        Per serving: 796 Calories (kcal); 61g Total Fat; (62% calories from fat);  14g Protein; 67g Carbohydrate; 0mg Cholesterol; 2278mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 11      1/2    Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3176g)
Recipe Makes: 1

Calories: 3276
Calories from Fat: 1632 (50%)

Amt Per Serving		% DV

	Total Fat 181.3g	242 %
	Saturated Fat 43.8g	219 %
	Monounsaturated Fat 82.1g
	Polyunsanturated Fat 39.9g
Cholesterol 668.2mg		206 %
Sodium 1486.9mg		51 %
Potassium 7965.8mg		210 %
Total Carbohydrate 177.3g		52 %
	Dietary Fiber 48.1g	192 %
	Sugars, other 129.3g
Protein 254.5g		364 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3276

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe