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Recipe courtesy of Good Housekeeping

Curried Chicken and Mango Salad

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 (about 2 pounds) store-bought rotisserie chicken

1/4 cup plain low-fat yogurt

1/4 cup reduced-fat mayonnaise

2 tablespoons mango chutney, chopped

1 tablespoon fresh lime or lemon juice

1 teaspoon curry powder

1 ripe large mango, peeled and cut into 1/4-inch dice

1 medium stalk celery, cut into 1/4-inch dice

1 medium Granny Smith apple, cored and cut into 1/4-inchdice

1/2 cup loosely packed fresh cilantro leaves, chopped

1 head Boston lettuce, rinsed, drained, and separated intoleaves


  1. Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 cups or about 3/4 pound meat.)
  2. In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.