Best 3 Curried Chicken Mango Salad Recipes

Curried chicken mango salad is a delightful dish that combines the vibrant flavors of curry, sweet mango, and tender chicken. Not only is it a culinary delight, but it also offers a myriad of health benefits. With a perfect balance of sweet, savory, and tangy flavors, this salad is sure to tantalize your taste buds. This delectable dish is not only easy to prepare but also incredibly versatile, allowing you to customize it according to your personal preferences. So, embark on a culinary journey and discover the secrets of creating the most delectable curried chicken mango salad.

Let's cook with our 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.

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD

Lunch Box's Mango Curried Chicken Salad image

This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too "light" for the men, but it would make a lovely dish for a salad luncheon or potluck.

Provided by Miss Annie

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 cups fresh broccoli florets
4 -5 lbs chicken breasts, poached and chilled (including bones)
1 large red bell pepper, seeded, deveined and chopped
1 (8 1/2 ounce) jar mango chutney
1 1/2 tablespoons curry powder
1 1/2 cups mayonnaise

Steps:

Chop chutney in a food processor 15 to 20 seconds using on/off switch.
Combine mayonnaise and curry powder in a bowl and blend well.
Stir in chutney.
Cover and chill.
Cook broccoli in salted water until crisp tender (about 1 minute).
Drain, and place in cold water to stop cooking process.
Drain again and pat dry.
Skin and debone chicken.
Cut into bite-size chunks.
Combine chicken, broccoli and red bell pepper and toss gently.
Blend in dressing and mix gently again.
Chill well and serve.

CURRIED CHICKEN WITH MANGO SALAD

CURRIED CHICKEN WITH MANGO SALAD image

Categories Chicken

Yield 4 thighs

Number Of Ingredients 10

Ingredients

1/2 cup low fat plain yogurt
2 T mango chutney
2 tsp garam masala
4 bone in chicken thighs
1/2 tsp kosher salt
1 mango, diced
1/4 cup finely diced red onion
2 T finely chopped mint
2 T red wine vinegar
2 tsp brown sugar

Steps:

1. Position rack in upper third of oven, preheat broiler. Coat broiler pan with cooking spray. 2. Whisk yogurt, chutney and garam masala. Add chicken and turn to coat. Remove chicken from sauce and transfer to boiler pan; sprinkle with salt. 3. Broil the chicken until the coating is charred, 12-15 minutes. Turn the chicken over and continue cooking, 12-15 minutes more. 4. Meanwhile, combine mango, onion, mint, vinegar, brown sugar and 1/4 tsp salt in a bowl.

Tips:

To save time, use a rotisserie chicken or pre-cooked chicken breast.
For a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
If you don't have mango chutney, you can substitute apricot or peach preserves.
For a more refreshing salad, add some chopped cucumber or celery.
To make the salad ahead of time, simply combine all of the ingredients except the chicken and dressing. Cover and refrigerate for up to 24 hours. When ready to serve, add the chicken and dressing and toss to coat.

Conclusion:

This Curried Chicken Mango Salad is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The curry powder and mango chutney give the salad a unique and flavorful taste, while the chicken and cashews add protein and crunch. This salad is also a great way to use up leftover chicken. Try it today and see for yourself how delicious it is!