Ingredients for Apple Mango Curried Chicken Salad
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup salsa
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 1 ripe mango
- 1 medium apple (Honeycrisp or Fuji recommended)
- 2 celery stalks
- 4 ounces fresh mozzarella
- 1/4 cup fresh cilantro
- 4 cups field greens
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Mango Curried Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apple Mango Curried Chicken Salad
- Preheat oven to 350°F (175°C).
- Place 2 boneless, skinless chicken breasts (about 1 lb total) in a baking dish. Bake for 20-25 minutes, or until cooked through.
- While chicken bakes, prepare the dressing: In a medium bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1/4 cup salsa, 2 tablespoons lime juice, and 1 tablespoon curry powder.
- Peel and chop 1 ripe mango into 1/2-inch chunks.
- Core and chop 1 medium apple (Honeycrisp or Fuji recommended) into 1-inch chunks.
- Chop 2 celery stalks into 1/4-1/2 inch pieces.
- Cut 4 ounces fresh mozzarella into 1-inch cubes.
- Add the mango, apple, celery, and mozzarella to the dressing. Gently toss to combine.
- Finely chop 1/4 cup fresh cilantro.
- Add cilantro and 4 cups of field greens to the bowl. Gently toss.
- Once the chicken is cool enough to handle, shred it.
- Add shredded chicken to the salad and toss gently to coat.
- Serve immediately. Serves 2-4.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
111g
Fat
42g
Carbs
11g