Reviewed: Sep. 5, 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.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: May 9, 2011

This was awesome - not too much work, good flavor and healthy! I made it as written except for the chutney.

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Reviewer:

blueberry70

Reviewed: Apr. 19, 2011

Wow, am I ever glad I had mango chutney on hand. I ingredient searched it and this recipe popped up. I wasn't sure how it would be, but am I ever glad I tried it! Fantastic as is! Next time, though, I am going to try adding 1 tbsp extra mango chutney and see how that goes - I am a mango lover. But do try it as it is first, you'd be surprised how wonderful it is and that it needs no changes!

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Reviewer:

Manda

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Apr. 10, 2011

Great start to an excellent recipe. I omitted the red pepper to keep it focused on only a few flavors and I added fresh cilantro! That was the missing ingredient and it tops it off perfect. I added it with the green onion and I didn't heat the mango all the way through. I served on a bed of fresh spinach instead of lettuce. Then it 5 stars to me!

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Reviewer:

Dawn Thurman

Reviewed: Jan. 16, 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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Reviewer:

sister-cc

Reviewed: Oct. 12, 2010

This was a very good salad. I had plain yoguart, so I just added a little vanilla to it, and put some honey in it. I Went heavy on the spices, which made it really tasty. I like the idea another reviwer had of serving it on brown rice. Also, I think I may try chilling all of the ingredients next time.

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Reviewer:

Cherie

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Encino, California, USA

Reviewed: May 30, 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.

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Reviewer:

Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

Reviewed: Apr. 20, 2009

I followed the recipe exactly as written. I really liked it and even my Mother who is not fond of chicken liked it. It was a light fairly healthy meal. I am going to serve it next time with brown rice instead of lettuce for dinner for guest. I am also going to try this recipe with shrimp instead of chicken.

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Reviewer:

Sam919

Reviewed: Aug. 3, 2008

This was good, easy and suitable for company. The only change I made was to sprinkle a tiny bit of cayenne pepper on the chicken as I was browning it. As my husband says....."It's a do-again"

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6 users found this review helpful