APPLE & MANGO CURRIED CHICKEN SALAD

Apple & Mango Curried Chicken Salad image

Provided by A.B. Hall

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/2 lb boneless skinless chicken breast
6 tablespoons low-fat yogurt (1/4 cup plus 2 tbsp)
2 tablespoons low-fat mayonnaise
2 tablespoons salsa
1 tablespoon lime juice, freshly squeezed
1 teaspoon curry powder
1 mango, ripe (substitute mandarin orange slices, if desired)
1 apple, a small Fiji apple (if you would like more tang, use a less-sweet apple such as Granny Smith)
1 stalk celery, medium sized
4 ounces fresh mozzarella cheese
6 -8 sprigs cilantro
1 cup greens (field greens, about two small handfuls)

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.