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
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
-
Step1In medium bowl, mix all ingredients except crackers.
-
Step2Serve 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
1/2Tips from the Betty Crocker Kitchens
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