Curtis' Grilled Chicken and Mango Salad with Sesame Vinaigrette Recipe

Looking for an easy Curtis' Grilled Chicken and Mango Salad with Sesame Vinaigrette recipe? Learn how to make Curtis' Grilled Chicken and Mango Salad with Sesame Vinaigrette using healthy ingredients.


Submitted by pippawaddell

Makes 4 servings



Nice and light summer meal. Great on the BBQ

Recipe Ingredients for Curtis' Grilled Chicken and Mango Salad with Sesame Vinaigrette

500 g skinless chicken breasts
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
1 salt and pepper
2 tbsp red wine vinegar
3 tbsp olive oil
1/2 tsp sesame oil
1 scallion, thinly sliced
4 cups salad leaves
1/2 cup cherry tomatoes, cut in half
1 ripe mango, peeled and cut into a large dice
2 tbsp roasted cashews, chopped rough

Recipe Directions for Curtis' Grilled Chicken and Mango Salad with Sesame Vinaigrette

  1. Pre-heat a grill or grill pan to medium high heat. On a clean work surface, stack four 30cm square sheets of plastic wrap. Place 1 chicken breast on the stacked plastic sheets. Cover the chicken with another stack of plastic wrap. Using a meat mallet, lightly pound the chicken breast until it is thinned to about a 6mm thickness, being careful not to rip or tear the chicken breast. Remove the pounded chicken breast and repeat with the remaining chicken breasts.

  2. Mix the ground coriander, cumin, fennel, cayenne pepper and turmeric in a medium mixing bowl. Season both sides of each chicken breast generously with the spice mixture and sprinkle with salt and pepper. Save any of the remaining spice mix for a later use. Drizzle with a little olive oil and rub the spice mixture to coat the entire surface of the chicken breasts. Lay the chicken breasts on the grill and cook until brown grill marks form and the chicken is just cooked through, about 2 minutes per side. Transfer the chicken to a plate and let rest for 2 minutes.

  3. While the chicken is resting, whisk the vinegar in a large mixing bowl and slowly drizzle in the olive and sesame oil while whisking. Season to taste with salt and pepper and add the green onions. In a separate large mixing bowl combine the greens, tomatoes and mango and mix well. Toss with enough vinaigrette to coat and mix well. Season to taste with salt and pepper.

  4. Using a large sharp knife, cut the chicken into thin slices. Mound the salad onto the centre of 4 serving plates and fan 1 sliced chicken breast next to each salad. Garnish with the chopped cashews and serve immediately.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 361.4g
Amount Per Serving
Calories
422
Calories from Fat
202
% Daily Value*
Total Fat
22.4g
34%
Saturated Fat
4.5g
23%
Trans Fat
0.0g
Cholesterol
111mg
37%
Sodium
148mg
6%
Potassium
729mg
21%
Total Carbohydrates
16.3g
5%
Dietary Fiber
1.6g
6%
Sugars
8.5g
Protein
39.2g
Vitamin A 47% Vitamin C 83%
Calcium 6% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sodium
  • High in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin C
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