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Warm Chicken and Mango Salad


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  • 0.333333 cup vanilla low-fat yogurt
  • 1.5 tablespoons lime juice
  • 1.5 tablespoons mango chutney
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon honey
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground paprika
  • 1 teaspoon olive oil
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, peeled and minced
  • 1.5 cups peeled, seeded and chopped mango
  • 1 cup sliced red bell pepper
  • 0.333333 cup chopped green onion
  • 8 cups torn romaine lettuce



Step 1

1. In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.
2. Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
3. Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.


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