Best 4 Apple Mango Curried Chicken Salad Recipes

Apple, mango, curried chicken salad is a delightful dish that combines the sweet and tangy flavors of apples and mangoes with the savory and aromatic spices of curry. This recipe is perfect for a light and refreshing lunch or dinner. The combination of flavors and textures in this salad makes it a truly unique and memorable dish. The apples and mangoes add a delightful sweetness and crunch, while the curry adds a touch of warmth and spice. The chicken provides a hearty and flavorful protein, and the dressing brings all the ingredients together with a creamy and tangy finish.

Here are our top 4 tried and tested recipes!

APPLE & MANGO CURRIED CHICKEN SALAD

Apple & Mango Curried Chicken Salad image

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).

Provided by A.B. Hall

Categories Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb boneless skinless chicken breast
6 tablespoons low-fat yogurt (1/4 cup plus 2 tbsp)
2 tablespoons low-fat mayonnaise
2 tablespoons salsa
1 tablespoon lime juice, freshly squeezed
1 teaspoon curry powder
1 mango, ripe (substitute mandarin orange slices, if desired)
1 apple, a small Fiji apple (if you would like more tang, use a less-sweet apple such as Granny Smith)
1 stalk celery, medium sized
4 ounces fresh mozzarella cheese
6 -8 sprigs cilantro
1 cup greens (field greens, about two small handfuls)

Steps:

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.

CURRIED CHICKEN SALAD ON APPLE ROUNDS

Curried Chicken Salad on Apple Rounds image

These clever little low-calorie and gluten-free sandwiches use apple rounds to stand in for the bread. We prefer crisp, red varieties but Granny Smiths work just as well.

Provided by Food Network Kitchen

Time 20m

Yield 8 sandwiches (2 per person)

Number Of Ingredients 14

Ingredients

1/2 cup 2-percent Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 scallions, sliced
1 1/2 teaspoons mild curry powder
Kosher salt and freshly ground black pepper
1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)
1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)
1/4 cup pecans, chopped
1/4 cup loosely packed parsley leaves, chopped
1 small stalk celery, finely chopped
3 tablespoons golden raisins
3 large crisp red apples, such as Pink Lady or Honeycrisp
8 small Boston or Bibb lettuce leaves

Steps:

Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.

Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 300 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 4 grams, Sugar 18 grams

CURRIED CHICKEN WITH MANGO RICE

Curried Chicken with Mango Rice image

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Steps:

Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

CURRIED CHICKEN & MANGO SALAD

Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories Lunch, Main course

Time 40m

Number Of Ingredients 10

Ingredients

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

Tips:

Choose ripe, firm, and slightly sweet mangoes. Avoid mangoes that are too soft or have blemishes.
Use fresh curry leaves for the best flavor. If you don't have fresh curry leaves, you can substitute dried curry leaves or a teaspoon of garam masala.
Adjust the amount of curry powder to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, use more curry powder.
Be careful not to overcook the chicken. Overcooked chicken will be dry and tough.
Let the chicken salad cool completely before serving. This will allow the flavors to meld and the salad to firm up.
Serve the chicken salad on a bed of lettuce or greens. You can also serve it as a sandwich on whole-wheat bread.

Conclusion:

Apple mango curried chicken salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. The combination of sweet mangoes, tart apples, and savory curry powder creates a unique and flavorful salad that is sure to please everyone.