Mango Chicken Curry Salad Recipes

Steps:

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

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.

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.

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.