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Mango Cilantro Chicken Salad
2022-03-29
https://www.metro.ca/userfiles/image/recipes/salade-poulet-mangue-coriandre-11880.jpg
PT30M
PT15M
PT45M
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
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