Roast Chicken And Mango Salad With Yogurt 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.

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

MANGO CHUTNEY & CHICKEN SLIDERS

Mango chutney & chicken sliders image

100ml natural yogurt
3 tbsp mayonnaise
½ small bunch mint , leaves picked and finely chopped
1 small red onion , finely chopped
1 small red chilli , deseeded and finely chopped
½ cucumber , finely chopped
½ small bunch coriander , finely chopped
1 rotisserie chicken
3 Little Gem lettuces , halved lengthways
4 tbsp mango chutney
4 wholemeal rolls , halved

THAI ROAST CHICKEN WITH MANGO & APPLE SALAD

Thai roast chicken with mango & apple salad image

Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Provided by Sarah Cook

Categories Dinner, Main course

Time 50m

Number Of Ingredients 13

Ingredients

3 shallots , halved
2 small red chillies , deseeded, half roughly chopped and half finely chopped
zest and juice 1 lime
thumb-length piece of fresh root ginger , finely grated
2 tsp sunflower oil
2 chicken breasts , skin on
1 red-skinned apple , cut into matchsticks
½ mango , peeled and cut into matchsticks
½ small bunch mint , leaves picked
3 spring onions , sliced
small bunch coriander , leaves picked
½ tsp fish sauce , plus a splash
¼ tsp caster sugar

Steps:

Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium

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