Best 7 Roast Chicken And Mango Salad With Yogurt Recipes

When embarking on a culinary journey to create a delectable roast chicken and mango salad with yogurt, one must carefully consider the ingredients and techniques that will bring this dish to life. This article aims to guide you through the process of selecting the perfect chicken, choosing ripe and flavorful mangoes, and crafting a tangy yogurt dressing that will elevate the overall experience. With step-by-step instructions and helpful tips, you'll discover how to achieve perfectly roasted chicken with crispy skin and tender, juicy meat, while the vibrant mango salad adds a burst of sweetness and freshness to complement the richness of the chicken.

Here are our top 7 tried and tested recipes!

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

Roast Chicken and Mango Salad with Yogurt image

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

Provided by Jill Dupleix

Categories Salad Chicken Dairy Fruit Leafy Green Poultry Vegetable Picnic Kid-Friendly Yogurt Low Cal Dinner Lunch Tropical Fruit Mango Arugula Healthy Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds (see note) or cumin seeds
or cumin seeds

Steps:

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

GREEK YOGURT CHICKEN SALAD

Greek Yogurt Chicken Salad image

This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.

Provided by My Hot Southern Mess

Categories Salad

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

Steps:

Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 4.6 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 309.3 mg, Sugar 3.6 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

MANGO SALAD WITH MINT YOGURT DRESSING

Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

Roast Chicken and Mango Salad With Yogurt image

Make and share this Roast Chicken and Mango Salad With Yogurt recipe from Food.com.

Provided by Ambervim

Categories Chicken

Time 30m

Yield 1 Batch

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons water (maybe a bit more)
1 (5 ounce) package arugula
3 1/2 lbs roasted chicken, boned and meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mangoes, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
plain nonfat yogurt
1 teaspoon nigella seeds (or cumin seeds)

Steps:

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Nutrition Facts : Calories 4072.7, Fat 283, SaturatedFat 74.7, Cholesterol 1190.7, Sodium 1158.4, Carbohydrate 70.3, Fiber 10.9, Sugar 58.5, Protein 303.1

MANGO CHICKEN SALAD

Mango Chicken Salad image

Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 25m

Number Of Ingredients 12

Ingredients

1/2 cup sweetened shredded coconut
3/4 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's mango chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 Easy Roasted Chicken or store-bought rotisserie chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 mango, peeled, seeded, and diced
10 ounces baby spinach

Steps:

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Nutrition Facts : Calories 420 g, Fat 10 g, Fiber 5 g, Protein 49 g

CHICKEN SALAD WITH MANGO-YOGURT DRESSING

Chicken Salad With Mango-Yogurt Dressing image

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.

Provided by Phat and Sassy

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups diced cooked chicken
1 cup diced celery
1/3 cup raisins
1/2 cup pistachios or 1/2 cup chopped roasted cashews
1 cup whole milk or 1 cup low-fat plain yogurt
3 tablespoons sweet mango chutney (more to taste)
1 teaspoon curry powder (more to taste)
salt & freshly ground black pepper

Steps:

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.
Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
Prep and cooking time doesn't include cooking time for the chicken and are estimations.

Nutrition Facts : Calories 397.3, Fat 18.3, SaturatedFat 4.5, Cholesterol 111.1, Sodium 151.3, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 40.8

Tips:

For a moist and flavorful chicken, brine it in a mixture of water, salt, sugar, and herbs for at least 30 minutes before roasting.
To ensure the chicken skin is crispy, pat it dry with paper towels before roasting and brush it with melted butter or olive oil.
Roast the chicken at a high temperature (425°F) for 20 minutes, then reduce the temperature to 350°F and continue roasting until the internal temperature reaches 165°F.
While the chicken is roasting, prepare the mango salad by combining diced mango, red onion, cilantro, and mint in a bowl. Dress the salad with a mixture of lime juice, fish sauce, sugar, and chili peppers.
Serve the roasted chicken with the mango salad and a dollop of yogurt. For an extra kick of flavor, drizzle some Sriracha sauce over the chicken.

Conclusion:

This recipe for Roast Chicken and Mango Salad with Yogurt is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the mango salad is refreshing and tangy, and the yogurt adds a creamy and cooling touch. This dish is sure to be a hit with your family and friends.