Lunch Boxs Mango Curried Chicken Salad Recipes

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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



Curried chicken & mango salad image

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

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

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD

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



Lunch Box's Mango Curried Chicken Salad image

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.

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

MANGO CURRY CHICKEN SALAD

Make and share this Mango Curry Chicken Salad recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mango Curry Chicken Salad image

Steps:

  • Place all ingredients in a mixing bowl and gently toss to mix/coat well.
  • Chill about 1 hour before serving.
  • Garnish with extra cilantro, if desired.

Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1

2 lbs cooked chicken breasts, diced
1 stalk celery, diced
2 mangoes, peeled, pitted and diced
1/2-1 teaspoon curry powder
1/4 teaspoon ground cumin
1 cup coarsley chopped cashews
2 tablespoons chopped cilantro
2/3 cup low-fat mayonnaise
1/3-1/2 cup reduced-fat sour cream
salt and pepper, to taste

MANGO CHICKEN CURRY SALAD

Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 8

Number Of Ingredients 11



Mango Chicken Curry Salad image

Steps:

  • In medium bowl, mix all ingredients except crackers.
  • Serve with crackers.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

2 tablespoons olive oil
1 teaspoon curry powder
1/4 cup finely chopped red onion, rinsed and drained under running water
1 cup diced fresh mango
2 cups diced cooked chicken breast
1/2 cup chopped red bell pepper
1 tablespoon finely chopped jalapeño pepper
1/4 cup finely chopped fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 teaspoon salt
Food Should Taste Good™ green onion brown rice crackers, as desired

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