Mango Chicken Salad

Mango Chicken Salad
Servings: 4 Prep 15 mins Chill 1 hr


  • 1/4 cup 2% Greek yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 4 cups shredded rotisserie chicken
  • 1 mango, diced (see "How to Dice a Mango" tip)
  • 1 cup red seedless grapes
  • 1/2 cup sliced almonds
  • 1 head Bibb lettuce

Make It

1. In a large bowl, whisk together yogurt, mayonnaise, lemon juice, curry powder and salt. Fold in chicken, mango, grapes and half the almonds. Cover and refrigerate for at least 1 hour.

2. Line 4 salad plates with lettuce leaves. Equally divide chicken mixture among plates and scatter with remaining nuts.


How to Dice a Mango
  • 1. Remove pit using slicer, as shown (or hold mango stem-end down and slice lengthwise as close to pit as possible with a sharp knife).
  • 2. Take one of the halves and, with a paring knife, make lengthwise and crosswise cuts without going through the peel.
  • 3. Invert the peel and remove the square segments with your fingers or cut them away with the knife.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 16, chol. (mg): 102, sat. fat (g): 3, carb. (g): 22, fiber (g): 3, pro. (g): 40, sodium (mg): 358, Percent Daily Values are based on a 2,000 calorie diet.