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    You are in: Home / Recipes / Apple & Mango Curried Chicken Salad Recipe
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    Apple & Mango Curried Chicken Salad

    Apple & Mango Curried Chicken Salad. Photo by A.B. Hall

    1/2 Photos of Apple & Mango Curried Chicken Salad

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    A.B. Hall's Note:

    This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
    2. 2
      As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine.
    3. 3
      Peel and de-seed the mango then chop into half-inch chunks (I haven’t tried this salad with mandarin orange slices, but I think they would make a nice substitution if mango is unavailable).
    4. 4
      Remove the apple’s core and chop into one-inch chunks. Chop the celery into 1/4-1/2 inch chunks. Cut the fresh mozzarella into one-inch chunks.
    5. 5
      Add the mango, apple, celery and mozzarella to the bowl. Toss to combine.
    6. 6
      Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine.
    7. 7
      Shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). Add to the bowl and toss.
    8. 8
      Serves four as a small dish or serves two as a large dish.

    Ratings & Reviews:

    • on September 16, 2008

      55

      I love the sweetness of the fruit with a little spice from the salsa, they both go very well with the curry. I did make a few substitutions: I used Haverty cheese instread of mozzarella which added a little saltyness, and I used mango from a jar( I use it whenever a recipe calls for fresh, there is hardly a noticable difference). I very much enjoyed my lunch today! Made for PAC fall 08.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2008

      45

    • on May 03, 2008

      I wasn't crazy about this, but it may be just that this was different from the foods I usually eat. If I try it again, I will use a little less curry. Made for Healthy Choices ABC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apple & Mango Curried Chicken Salad

    Serving Size: 1 (287 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 444.8
     
    Calories from Fat 138
    31%
    Total Fat 15.4 g
    23%
    Saturated Fat 8.4 g
    42%
    Cholesterol 113.3 mg
    37%
    Sodium 681.3 mg
    28%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 4.9 g
    19%
    Sugars 27.8 g
    111%
    Protein 42.8 g
    85%

    The following items or measurements are not included:

    low-fat mayonnaise

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