Apple & Mango Curried Chicken Salad

READY IN: 35mins
Recipe by A.B. Hall

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).

Top Review by Chef Jean

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.

Ingredients Nutrition


  1. Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
  2. As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine.
  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. 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. Add the mango, apple, celery and mozzarella to the bowl. Toss to combine.
  6. Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine.
  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. Serves four as a small dish or serves two as a large dish.

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