Curried Chicken Mango Salad Recipes

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CHICKEN SAUTE WITH MANGO SAUCE



Chicken Saute with Mango Sauce image

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Provided by Jim Romanoff

Categories     Healthy Chicken Recipes

Time 40m

Number Of Ingredients 15

4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
¼ cup all-purpose flour
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
½ cup reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil, or canola oil
½ cup orange juice
1 tablespoon brown sugar
¾ teaspoon cornstarch
1 mango, cut into 1/2-inch dice (1 cup)
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, or mint

Steps:

  • Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  • Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

Nutrition Facts : Calories 255 calories, Carbohydrate 24.4 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 1.7 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 272.3 mg, Sugar 17.6 g

CURRIED CHICKEN & MANGO SALAD



Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 10

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
  • Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
  • To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

MANGO CHICKEN CURRY SALAD



Mango Chicken Curry Salad image

Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 teaspoon curry powder
1/4 cup finely chopped red onion, rinsed and drained under running water
1 cup diced fresh mango
2 cups diced cooked chicken breast
1/2 cup chopped red bell pepper
1 tablespoon finely chopped jalapeño pepper
1/4 cup finely chopped fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 teaspoon salt
Food Should Taste Good™ green onion brown rice crackers, as desired

Steps:

  • In medium bowl, mix all ingredients except crackers.
  • Serve with crackers.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

MANGO CURRY CHICKEN SALAD



Mango Curry Chicken Salad image

Make and share this Mango Curry Chicken Salad recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs cooked chicken breasts, diced
1 stalk celery, diced
2 mangoes, peeled, pitted and diced
1/2-1 teaspoon curry powder
1/4 teaspoon ground cumin
1 cup coarsley chopped cashews
2 tablespoons chopped cilantro
2/3 cup low-fat mayonnaise
1/3-1/2 cup reduced-fat sour cream
salt and pepper, to taste

Steps:

  • Place all ingredients in a mixing bowl and gently toss to mix/coat well.
  • Chill about 1 hour before serving.
  • Garnish with extra cilantro, if desired.

Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD



Lunch Box's Mango Curried Chicken Salad image

This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too "light" for the men, but it would make a lovely dish for a salad luncheon or potluck.

Provided by Miss Annie

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 -6 cups fresh broccoli florets
4 -5 lbs chicken breasts, poached and chilled (including bones)
1 large red bell pepper, seeded, deveined and chopped
1 (8 1/2 ounce) jar mango chutney
1 1/2 tablespoons curry powder
1 1/2 cups mayonnaise

Steps:

  • Chop chutney in a food processor 15 to 20 seconds using on/off switch.
  • Combine mayonnaise and curry powder in a bowl and blend well.
  • Stir in chutney.
  • Cover and chill.
  • Cook broccoli in salted water until crisp tender (about 1 minute).
  • Drain, and place in cold water to stop cooking process.
  • Drain again and pat dry.
  • Skin and debone chicken.
  • Cut into bite-size chunks.
  • Combine chicken, broccoli and red bell pepper and toss gently.
  • Blend in dressing and mix gently again.
  • Chill well and serve.

CURRIED CHICKEN SALAD WITH MANGOES AND CASHEWS



Curried Chicken Salad With Mangoes and Cashews image

Make and share this Curried Chicken Salad With Mangoes and Cashews recipe from Food.com.

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons apricot preserves
1/2 teaspoon curry powder
1/2 lime, juice of
salt
cayenne
2 cups cooked chicken, cubed
1 ripe mango, peeled and diced
1/2 cup celery, diced
1/4 cup scallion, sliced
1 tablespoon chopped fresh cilantro
1/2 cup cashews, chopped
4 croissants

Steps:

  • Combine mayonnaise, preserves, curry, lime juice, and seasonings in a large bowl.
  • Add chicken, mango, celery, scallions, and cilantro; toss to coat.
  • Add cashews just before serving.
  • Serve on croissants.

CURRIED CHICKEN WITH MANGO RICE



Curried Chicken with Mango Rice image

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 4

Number Of Ingredients 11

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Steps:

  • Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  • In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  • Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

APPLE & MANGO CURRIED CHICKEN SALAD



Apple & Mango Curried Chicken Salad image

This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007).

Provided by A.B. Hall

Categories     Chicken Breast

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.

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