Curried Chicken and Mango Salad
Instructions:
- Precooked chicken from the deli or supermarket makes our salad a cinch. The recipe can easily be doubled if you need to feed a crowd.
- 1 store-bought rotisserie chicken (about 2 pounds)
- 1â„4 cup plain low-fat yogurt
- 1â„4 cup light mayonnaise
- 2 tablespoons mango chutney, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon curry powder
- 1 ripe large mango, peeled and diced
- 1 medium stalk celery, diced
- 1 medium Granny Smith apple, cored and diced
- 1â„2 cup loosely packed fresh cilantro leaves, chopped
- 1 head leaf lettuce, separated and rinsed
- cilantro leaves for garnish
- Remove skin from chicken; discard.With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 cups, or about 3â„4 pound meat.)
- In large bowl, mix yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken,mango, celery, apple, and cilantro until well coated. Serve salad on bed of lettuce leaves. Garnish with cilantro leaves.