I have been waiting for this since last year…mango season! The champagne mangos at Whole Foods are so good right now!!! I can’t get enough of them. I’ve been eating them plain and in my overnight oats…but this week they went in chicken salad.
Chicken salad, as you probably know, is a staple in my diet. And this version is delish! So are both of these.
Mango Curry Chicken Salad
created by me
Makes 6 1-cup servings
3 cooked* boneless, skinless chicken breast halves
5 celery stalks, diced (I like to use some of the leaves too)
1 red or yellow bell pepper, diced
2 champagne mangos (or 1 large mango), diced
1/4 cup mayonnaise
1/4 cup plain non-fat Greek yogurt
juice (and zest) from 1 lime
2 teaspoons curry powder
salt and pepper
* This is how I cook my chicken: Preheat oven to 425°F. Pat chicken dry with paper towels and place on baking sheet/dish. Sprinkle both sides of the chicken with salt and black pepper. Cook for about 20 minutes until until juices run clear (not pink) when poked with a sharp knife.
Once the chicken is cooled, shred it with a fork and add to a large mixing bowl. Add the celery, bell pepper, and mango, and stir to combine.
In a small bowl, combine the mayonnaise, yogurt, lime juice and zest, and curry powder. Season to taste with salt and pepper.
Add the dressing to the salad ingredients; stir to combine. Re-season with salt and pepper if needed. If not creamy enough, add more yogurt.
Per serving (1 cup) - 247 calories, 11 g fat (2 g saturated), 9 g carbohydrate, 2 g fiber, 28g protein (exchanges: 2 fat, 1/2 vegetable, 1/2 fruit, 4 protein)