Warm Chicken and Mango Salad recipe

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Ingredients

⅓ cup vanilla low-fat yogurt
1 ½ tablespoons lime juice
1 ½ tablespoons mango chutney
1 tablespoon seasoned rice vinegar
1 teaspoon honey
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground paprika
1 teaspoon olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 ½ cups peeled, seeded and chopped mango
1 cup sliced red bell pepper
⅓ cup chopped green onion
8 cups torn romaine lettuce

Nutrition Info

275.1 calories
carbohydrate: 29.9 g
cholesterol: 69.5 mg
fat: 4.3 g
fiber: 5.2 g
protein: 30.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 165.1 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.

  2. Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.

  3. Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.

Recipe Yield

4 servings

Recipe Note

Spicy chicken and mangoes are mixed with a tangy dressing and served over romaine lettuce.

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