Best Roast Chicken And Mango Salad With Yogurt Recipes

CHICKEN SALAD WITH MANGO-YOGURT DRESSING

Chicken Salad With Mango-Yogurt Dressing image

I often roast whole chickens or turkey breasts to use for our lunches (less expensive and healthier than deli meats) and am always on the lookout for new recipes for different sandwiches, wraps and salads. My husband and I tried this today for lunch and we both really liked it. The yogurt dressing was a nice change from the usual mayo-based dressing and will be great for those warm summer days. My husband and I love curry, so I used 1 1/2 teaspoons curry when I made this and may use 2 teaspoons next time. I used cashews, but think the pistachios will be good too. I think adding some diced Granny Smith apple or swapping dried cranberries for the raisins would be other good variations. This Indian-inspired recipe is adopted from a cookbook from Lorna Sass.

Provided by Phat and Sassy

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups diced cooked chicken
1 cup diced celery
1/3 cup raisins
1/2 cup pistachios or 1/2 cup chopped roasted cashews
1 cup whole milk or 1 cup low-fat plain yogurt
3 tablespoons sweet mango chutney (more to taste)
1 teaspoon curry powder (more to taste)
salt & freshly ground black pepper

Steps:

Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
Prep and cooking time doesn't include cooking time for the chicken and are estimations.

Nutrition Facts : Calories 397.3, Fat 18.3, SaturatedFat 4.5, Cholesterol 111.1, Sodium 151.3, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 40.8

MANGO CHICKEN SALAD

Mango Chicken Salad image

Delicious dinner ready in 50 minutes! Enjoy this distinctive chicken and mango salad made with Yoplait® Light Fat-Free apricot mango yogurt.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

3 containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt
1/2 cup white vinegar
1 1/2 teaspoons salt
1 teaspoon ground ginger
6 cups chopped cooked chicken
3 ripe medium mangoes, seeds removed, peeled and diced (about 3 cups)
3/4 cup sliced green onions
2 bags (16 oz each) coleslaw mix
1 cup slivered almonds, toasted if desired

Steps:

In very large bowl, mix all dressing ingredients until blended. Add chicken, mangoes and onions; stir gently to blend. Cover; refrigerate at least 30 minutes to blend flavors, or until serving time.
Just before serving, stir coleslaw blend and almonds into salad.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g