Apple & Mango Curried Chicken Salad

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




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