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Mango Cilantro Chicken Salad
2022-03-29
https://www.metro.ca/userfiles/image/recipes/salade-poulet-mangue-coriandre-11880.jpg
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To make vinaigrette, place cilantro, SunRype Slim® Tropical Mango beverage, mango, lemon juice, soy sauce, sesame oil, ginger and garlic in a blender jar. Blend with an immersion blender or blender until no chunks remain.In a large bowl, pour 1/4 cup (60ml) vinaigrette onto chicken breasts; sprinkle with flour and stir to coat chicken breasts evenly. Let marinate for 15-20 minutes. Place crushed Corn Flakes into a shallow dish and press chicken into Corn Flakes to coat.
Transfer coated chicken breasts onto a wire baking rack fitted in a baking sheet. Spray with oil and bake in a preheated oven at 400F for 15 minutes. Alternately, cook in an air fryer as per manufacturer’s directions.Meanwhile, arrange lettuce, spinach, mango, cucumber, tomatoes, onion, radishes, and avocado on a large platter. Slice cooked chicken and add to salad. Serve salad with reserved mango cilantro vinaigrette.
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Metro
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Mango Cilantro Vinaigrette :
1/2 cup (125 mL) SunRype Slim® Tropical Mango beverage
1/2 cup (125 mL) loose packed cilantro leaves
1/4 cup (60 mL) chopped mango
Juice of 1 lemon
2 tablespoons (30 mL) soy sauce
2 teaspoons (10 mL) sesame oil
1 inch piece peeled ginger
1 clove garlic
2 chicken breasts, about 1 lb (454g), sliced in half lengthwise
2 tablespoons (30 mL) flour
Oil Spray
3 cups (750 mL) Kellogg's Corn Flakes®, lightly crushed,
1 head of Romaine lettuce, chopped
4 cups (1 L) baby spinach
3/4 cup (185 mL) chopped mango
3/4 cup (185 mL) chopped cucumber
3/4 cup (185 mL) halved grape or cherry tomatoes
1/2 cup (125 mL) diced red onion
6 small radishes, chopped
1 ripe avocado, thinly sliced
Mango Cilantro Chicken Salad
4
Main course
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
Mango Cilantro Vinaigrette :
-
1/2 cup
(125 mL)SunRype Slim® Tropical Mango beverage
-
1/2 cup
(125 mL)loose packed cilantro leaves
-
1/4 cup
(60 mL)chopped mango
-
Juice of 1 lemon
-
2 tablespoons
(30 mL)soy sauce
-
2 teaspoons
(10 mL)sesame oil
-
1
inch piece peeled ginger
-
1
clove garlic
-
2
chicken breasts, about 1 lb (454g), sliced in half lengthwise
-
2 tablespoons
(30 mL)flour
-
Oil Spray
-
3 cups
(750 mL)Kellogg's Corn Flakes®, lightly crushed,
-
1
head of Romaine lettuce, chopped
-
4 cups
(1 L)baby spinach
-
3/4 cup
(185 mL)chopped mango
-
3/4 cup
(185 mL)chopped cucumber
-
3/4 cup
(185 mL)halved grape or cherry tomatoes
-
1/2 cup
(125 mL)diced red onion
-
6
small radishes, chopped
-
1
ripe avocado, thinly sliced
Preparation
To make vinaigrette, place cilantro, SunRype Slim® Tropical Mango beverage, mango, lemon juice, soy sauce, sesame oil, ginger and garlic in a blender jar. Blend with an immersion blender or blender until no chunks remain.
In a large bowl, pour 1/4 cup (60ml) vinaigrette onto chicken breasts; sprinkle with flour and stir to coat chicken breasts evenly. Let marinate for 15-20 minutes. Place crushed Corn Flakes into a shallow dish and press chicken into Corn Flakes to coat. Transfer coated chicken breasts onto a wire baking rack fitted in a baking sheet. Spray with oil and bake in a preheated oven at 400F for 15 minutes. Alternately, cook in an air fryer as per manufacturer’s directions.
Meanwhile, arrange lettuce, spinach, mango, cucumber, tomatoes, onion, radishes, and avocado on a large platter. Slice cooked chicken and add to salad. Serve salad with reserved mango cilantro vinaigrette.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
