Lunch Boxs Mango Curried Chicken Salad Recipes

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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

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

CHICKEN SALAD WITH MANGO CHUTNEY



Chicken Salad with Mango Chutney image

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Provided by simone stevin

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh rosemary
3 skinless, boneless chicken thighs
½ apple, chopped
¼ cup chopped celery
2 tablespoons chopped red onion
5 tablespoons mayonnaise
2 tablespoons Major Grey mango chutney
½ lime, juiced
1 teaspoon hot curry powder
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
  • Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g

MANGO CHICKEN SALAD



Mango Chicken Salad image

Come summer, Carolyn Black of Richmond, British Columbia likes to pack this refreshing salad for a picnic lunch. She notes, "Each of the ingredients can be stored in a separate container in a cooler and assembled at the picnic. It's always a hit."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 cups torn red leaf lettuce
2 cups torn mixed salad greens
4 medium tomatoes, thinly sliced
1-1/2 cups thinly sliced cucumber
6 boneless skinless chicken breast halves (4 ounces each), grilled and thinly sliced
MANGO SALAD DRESSING:
2 large ripe mangoes or 4 medium peaches, peeled and cut into chunks
1/4 cup lime juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup sunflower kernels

Steps:

  • Divide lettuce and salad greens among six plates. Top with the tomatoes, cucumber and chicken. , In a blender, combine the mangos, lime juice, salt and cayenne; cover and process until smooth. Serve with salad. Sprinkle with sunflower kernels.

Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 166mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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

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.

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