APPLE & MANGO CURRIED CHICKEN SALAD
This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007).
Provided by A.B. Hall
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
- As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine.
- Peel and de-seed the mango then chop into half-inch chunks (I haven't tried this salad with mandarin orange slices, but I think they would make a nice substitution if mango is unavailable).
- Remove the apple's core and chop into one-inch chunks. Chop the celery into 1/4-1/2 inch chunks. Cut the fresh mozzarella into one-inch chunks.
- Add the mango, apple, celery and mozzarella to the bowl. Toss to combine.
- Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine.
- Shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). Add to the bowl and toss.
- Serves four as a small dish or serves two as a large dish.
APPLE MANGO CHICKEN SALAD
Make and share this Apple Mango Chicken Salad recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and refrigerate 30 minutes to allow flavors to blend. Can be served on a roll, with crisp lettuce, or on greens, as a salad.
CHICKEN AND APPLE SALAD
Provided by Food Network
Time 15m
Yield 6 servings, 9.2 oz each
Number Of Ingredients 13
Steps:
- 1.Mix together dressing ingredients in a small bowl; cover and refrigerate until ready to use.
- 2.Core and chop apples into 1-inch pieces. Place in a large mixing bowl and toss with lemon juice.
- 3.Add remaining ingredients. Toss with dressing before serving.
- 4.Tip: Prepare cooked chicken by sprinkling 3 boneless, skinless, chicken breast halves with Mrs. Dash® Chicken Grilling Blend. Grill until cooked through; Cool and chop into 2-inch pieces.;
CURRIED CHICKEN SALAD ON APPLE ROUNDS
These clever little low-calorie and gluten-free sandwiches use apple rounds to stand in for the bread. We prefer crisp, red varieties but Granny Smiths work just as well.
Provided by Food Network Kitchen
Time 20m
Yield 8 sandwiches (2 per person)
Number Of Ingredients 14
Steps:
- Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
- Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.
Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 300 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 4 grams, Sugar 18 grams
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
THAI ROAST CHICKEN WITH MANGO & APPLE SALAD
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
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
CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY
From WW Simply Delicious. Serving size: 1 cup chicken mixture and 1/2 cup rice mixture. Per serving: 342 calories, 6 g fat, 62 mg cholesterol, 42 mg carb, 2 g fiber, 28 g protein; 7 points.
Provided by ratherbeswimmin
Categories Chicken
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
- Stir/saute for about 6 minutes or until browned; transfer to a plate.
- Add in the apple, onion, ginger, and garlic to the skillet.
- Cook for about 6 minutes or until the apple and onion are tender.
- Stir in the curry powder; cook 1 minute.
- Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
- Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
- Sprinkle with almonds.
- Serve over rice.
Nutrition Facts : Calories 328.6, Fat 6.2, SaturatedFat 1, Cholesterol 73.2, Sodium 381.4, Carbohydrate 39.5, Fiber 2.4, Sugar 8.6, Protein 27.9
CURRIED CHICKEN, APPLE, AND ALMOND SALAD
This is great on sandwiches or as a dip for crackers and pita chips. My 2 year old daughter loves to just eat it with a spoon!
Provided by s_pamgirl
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Fold all ingredients together. Chill for at least 2 hours to let flavors blend. Serve in as a sandwich filling or as a dip for crackers or pita chips.
Nutrition Facts : Calories 94.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 35.3, Sodium 38, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12.7
CURRIED CHICKEN & MANGO SALAD
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
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
CURRIED CHICKEN SALAD
Steps:
- Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
- While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
GREEN APPLE CURRIED SPINACH SALAD
This salad has a unique blend of spinach, green apples, and almonds drizzled with a mango chutney-infused curry dressing. The flavors come together for a wonderful eating experience.
Provided by PTRICK
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Combine spinach, almonds, apple, and green onion in a bowl.
- Whisk oil, mango chutney, lemon juice, red wine vinegar, curry powder, sugar, salt, turmeric, and cayenne pepper together in a separate bowl; drizzle over spinach mixture and toss to coat.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 17 g, Fat 40.6 g, Fiber 4.9 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 347.9 mg, Sugar 4.5 g
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CHICKEN SALAD WITH MANGO AND APPLE RECIPE | MYRECIPES
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Servings 4Calories 364 per servingTotal Time 25 mins
- In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, curry powder and 1/2 tsp. salt. Cover and chill until ready to use.
- In a large bowl, toss chicken, apple, mango, celery and onion until well mixed. Add reserved yogurt dressing and toss well. Season with salt and pepper. Serve right away with whole-grain crackers or on top of salad greens. Alternatively, cover and chill to take for lunch.
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