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    You are in: Home / Recipes / Chicken Salad With Mango-Yogurt Dressing Recipe
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    Chicken Salad With Mango-Yogurt Dressing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Phat & Sassy's Note:

    I often roast whole chickens or turkey breasts to use for our lunches (less expensive and healthier than deli meats) and am always on the lookout for new recipes for different sandwiches, wraps and salads. My husband and I tried this today for lunch and we both really liked it. The yogurt dressing was a nice change from the usual mayo-based dressing and will be great for those warm summer days. My husband and I love curry, so I used 1 1/2 teaspoons curry when I made this and may use 2 teaspoons next time. I used cashews, but think the pistachios will be good too. I think adding some diced Granny Smith apple or swapping dried cranberries for the raisins would be other good variations. This Indian-inspired recipe is adopted from a cookbook from Lorna Sass.

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    Units: US | Metric



    1. 1
      Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
    2. 2
      Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
    3. 3
      Prep and cooking time doesn't include cooking time for the chicken and are estimations.

    Ratings & Reviews:


    Nutritional Facts for Chicken Salad With Mango-Yogurt Dressing

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.2
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 4.5 g
    Cholesterol 111.1 mg
    Sodium 151.3 mg
    Total Carbohydrate 17.6 g
    Dietary Fiber 2.6 g
    Sugars 12.0 g
    Protein 40.7 g

    The following items or measurements are not included:

    mango chutney

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