Recipe by dakota kelly
"Spicy chicken and mangoes are mixed with a tangy dressing and served over romaine lettuce."
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vanilla low-fat yogurt
1 1/2 tablespoons
1 1/2 tablespoons
seasoned rice vinegar
skinless, boneless chicken breast halves - cut into strips
grated fresh ginger
garlic, peeled and minced
1 1/2 cups
peeled, seeded and chopped mango
sliced red bell pepper
chopped green onion
torn romaine lettuce
If there was a way to give this 4.5 stars, I would. It was very tasty and unusual. The only drawback is the mango. It seems I am pretty inept at dealing with mango, so my "diced" mango ends up looking pretty ragged. This didn't effect the taste however. The only change I made was reducing the amount of red pepper in the dish.
Mango & red perrers are so awesome cold in a salad, so I tryed it. I did not care for it. Warm mango just gets mushy. Next time I'll just cook the chicken & garlic & ginger. Leave the rest uncooked, then I'll have a great salad.
The vanilla flavor is a bit overbearing overthe other tastes. After all, this recipe is Mango and Chicken. I would suggest using a plain yogurt.
The flavors blend well in this recipe. A healthy and tasty alternative to your average salad.
This was so good! I didn't have any mango chutney or paprika, and I forgot to put honey in the dressing but it was still amazing. I also used fat free sour cream instead of the vanilla yogurt, so I'm sure my dressing wasn't nearly as sweet as it should have been but it was still a great compliment to the chicken and mango. I lucked out and used my mango right when it was perfectly ripe - next time I have another ripe mango I'll make this again.
I would go a little heavier on the spices, but great and healthy meal.
Pretty good. I usually make Coronation Chicken from this web site when I get a Mango from our CSA, but I wanted to try something else this time. My mango only made 1 cup once it was chopped. I also only used about a 1/3 cup red bell pepper, which I diced instead of slicing. Tasted tropical and mildly spicy. We enjoyed it.
This is a killer recipe! I changed it up a little out of nessity. Subed plain non-fat yogurt with a touch of vanilla and stevia. Also subed kiwi-pinapple jam for chutney. Doubled the spices too. It worked out well. I can see using toppers like pine nuts, toasted coconut, avacado, or bacon crumbles being excellent on this salad. I served brown and wild rice as a side. Really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Chicken and Mango Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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