Mango and Ginger Chicken Salad

    Mango and Ginger Chicken Salad

    15saves
    30min


    32 people made this

    This is a delicious mango chicken salad recipe with capsicum, spring onions and a spicy lime and chutney dressing.

    Ingredients
    Serves: 4 

    • 5 tablespoons reduced fat natural yoghurt
    • 1 1/2 tablespoons lime juice
    • 1 1/2 tablespoons mango chutney
    • 1 tablespoon rice vinegar
    • 1 teaspoon honey
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground paprika
    • 1 teaspoon olive oil
    • 2 teaspoons grated ginger
    • 1 clove garlic, finely chopped
    • 4 skinless, boneless chicken breast fillets, cut into strips
    • 1 or 2 mangoes, peeled, stones removed and sliced
    • 1/2 red capsicum, sliced
    • 3 spring onions, chopped
    • 2 heads cos lettuce, torn

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small bowl, blend the yoghurt, lime juice, chutney, vinegar, honey, cumin, coriander and paprika. Set aside.
    2. Heat olive oil in a medium frying pan over medium heat. Place ginger, garlic and chicken in the frying pan and cook for 7 to 10 minutes, stirring occasionally, until chicken is no longer pink.
    3. Add mango, capsicum and spring onions to the pan and cook, stirring, for about 5 minutes, or until capsicum is tender and mangoes are heated through. Stir in the yoghurt dressing and spoon over lettuce to serve.

    Recently Viewed

    Reviews (5)

    by
    1

    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 capsicumin the dish. - 29 Sep 2008

    by
    0

    Altered ingredient amounts. Pretty good. I usually make Coronation Chicken from this web site 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 capsicum, which I diced instead of slicing. Tasted tropical and mildly spicy. We enjoyed it. - 29 Sep 2008

    by
    0

    The flavours blend well in this recipe. A healthy and tasty alternative to your average salad. - 29 Sep 2008

    Write a review

    Click on stars to rate