Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup mango BBQ sauce (store-bought or homemade, see below for a simple recipe) 6 cups romaine lettuce, chopped ...

Here, a sesame oil, ginger and fish sauce vinaigrette dresses a mix of chicken, mango and red pepper. Bring it all together with a worthy wine that picks up the notes of tart and sweet.

Cook chicken by grilling, roasting, or pan frying. Allow chicken to cool, then cut into half-inch cubes. You can cook the chicken ahead and refrigerate it up to three days before serving. Cut apples ...

Copycat Panera Fuji apple chicken salad. Makes: 4 servings. Ingredients. Dressing: ¼ cup honey; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; ¼ cup extra virgin olive oil; Salad: ...

At a restaurant where the Grilled Chicken Tostada Salad has almost 1,200 calories and 15 g of saturated fat, you might think it's impossible to order a bowl of greens that isn't adulterated with ...

Sprinkle both sides of the chicken with the ground chipotle, cumin, cayenne and salt. In a medium pan set over medium-high heat, add the oil. When the oil is warm, add the seasoned chicken and ...

Heat the oven to 300 degrees. In a large mixing bowl, whisk the egg white until frothy, then whisk in the brown sugar until the sugar is moist.

Dear SOS: I love the chicken salad from Lunch in Culver City. It's so delicious, and I always want it when I'm at home in Burbank. ... Lunch's green apple chicken salad. Time 25 minutes.

Top with 1 pound cooked chicken, chopped; 1 red bell pepper, thinly sliced; 1 large mango, peeled, pitted, diced; and 1/2 cup roasted salted peanuts. Toss with the dressing; serve with a lime ...