Curried Chicken & Mango Salad
Submitted by MWS
Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWhen it’s too hot to think about heavy food, this salad is exactly what you want on the table.
Poached chicken breast gets cut into bite-sized pieces and tossed with cubes of ripe mango in a tangy dressing made from yogurt, lime juice, honey, and curry powder.
The yogurt keeps things creamy without the heaviness of mayo, and the lime-honey-curry combo hits sweet, tart, and warm all at once.
Spooned onto crisp lettuce leaves, it’s light enough for a summer lunch but substantial enough to actually fill you up.
Pro Tips
- Simmer the chicken gently, never at a hard boil. Aggressive boiling toughens the breast meat and makes it stringy. A bare simmer for 15 minutes keeps it tender and moist.
- Use a ripe mango that gives slightly when pressed. Underripe mango is sour and hard, and you want soft, sweet cubes that contrast with the savory chicken.
- Let the dressed salad sit for 10 minutes before serving so the chicken absorbs some of the curry-yogurt dressing. Just don’t let it sit on the lettuce or the leaves will wilt.
Ingredients
Directions
Bring Water To A Boil in A Medium Saucepan.
Add Chicken.
Reduce Heat and Simmer 15 Min.
OR Until Chicken Is Tender. Remove Chicken and Let Cool.
Cut Into ½ in. Pieces and Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt and Pepper in A Medium Bowl.
Mix Well. Add Mango and Reserved Chicken. Toss Well.
Spoon Salad Onto Lettuce Lined Individual Serving Plates.
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