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Mango Chicken Curry Salad

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By Betty Crocker Kitchens
Updated Mar 2, 2016
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Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.

Mango Chicken Curry Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/4 cup finely chopped red onion, rinsed and drained under running water
  • 1 cup diced fresh mango
  • 2 cups diced cooked chicken breast
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon finely chopped jalapeño pepper
  • 1/4 cup finely chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • Food Should Taste Good™ green onion brown rice crackers, as desired

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except crackers.
  • Step 
    2
    Serve with crackers.

Nutrition

110 Calories
5g Total Fat
10g Protein
5g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
170mg
7%
Potassium
160mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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