Warm Chicken and Mango Salad Recipe - Allrecipes.com
Warm Chicken and Mango Salad Recipe
  • READY IN 30 mins

Warm Chicken and Mango Salad

Recipe by  

"Spicy chicken and mangoes are mixed with a tangy dressing and served over romaine lettuce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

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.

Most Helpful Critical Review
Sep 12, 2011

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.


25 Ratings

Jan 01, 2007

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.

Dec 09, 2003

The flavors blend well in this recipe. A healthy and tasty alternative to your average salad.

Jun 01, 2009

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.

Apr 07, 2005

I would go a little heavier on the spices, but great and healthy meal.

Mar 28, 2006

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.

Jan 18, 2011

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.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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