Page 139 - One-Dish Meals

Curried Chicken and

Mango Salad

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.
P R E P 20 minutes M A K E S 4 main-dish servings

1 store-bought rotisserie chicken 1 medium stalk celery, diced
(about 2 pounds)
1 medium Granny Smith apple,
1 ⁄4 cup plain low-fat yogurt cored and diced
1 ⁄4 cup light mayonnaise 1 ⁄2 cup loosely packed fresh cilantro
leaves, chopped
2 tablespoons mango chutney,
chopped 1 head leaf lettuce, separated and
rinsed
1 tablespoon fresh lime juice
cilantro leaves for garnish
1 teaspoon curry powder
1 ripe large mango, peeled and diced

1. Remove skin from chicken; discard. With fingers, pull chicken meat into
3
1-inch pieces. (You should have about 3 cups, or about ⁄4 pound meat.)
2. 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.

E A C H S E R V I N G About 310 calories | 32 g protein | 25 g carbohydrate |
9g total fat (2 g saturated) | 95 mg cholesterol | 255 mg sodium.

Salads & Sandwiches 139