Real Recipes From Real Home Cooks ®

curried chicken and mango salad

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

You can also use leftover turkey in this salad, it's yummy either way.

(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For curried chicken and mango salad

  • 1
    store-bought rotisserie chicken or home roasted
  • 1/4 c
    plain low-fat yogurt
  • 1/4 c
    reduced-fat mayonnaise
  • 2 Tbsp
    mango chutney, chopped
  • 1 Tbsp
    fresh lime or lemon juice
  • 1 tsp
    curry powder or to taste
  • 1 lg
    ripe mango, peeled and cut into 1/4-inch dice
  • 1 md
    stalk celery, cut into 1/4-inch dice
  • 1 md
    granny smith apple, cored and cut into 1/4-inchdice
  • 1/2 c
    loosely packed fresh cilantro leaves, chopped
  • 1
    head boston lettuce or butter leaf, rinsed, drained, and separated into leaves

How To Make curried chicken and mango salad

  • 1
    Remove 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.
  • 2
    In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined.
  • 3
    Stir 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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