curried chicken and mango salad
(1 rating)
You can also use leftover turkey in this salad, it's yummy either way.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For curried chicken and mango salad
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1store-bought rotisserie chicken or home roasted
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1/4 cplain low-fat yogurt
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1/4 creduced-fat mayonnaise
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2 Tbspmango chutney, chopped
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1 Tbspfresh lime or lemon juice
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1 tspcurry powder or to taste
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1 lgripe mango, peeled and cut into 1/4-inch dice
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1 mdstalk celery, cut into 1/4-inch dice
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1 mdgranny smith apple, cored and cut into 1/4-inchdice
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1/2 cloosely packed fresh cilantro leaves, chopped
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1head boston lettuce or butter leaf, rinsed, drained, and separated into leaves
How To Make curried chicken and mango salad
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1Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. You should have about 3 cups or about 3/4 pound meat.
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2In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined.
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3Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve
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