Lunch Boxs Mango Curried Chicken Salad Recipes

MANGO CHICKEN CURRY SALAD

Mango Chicken Curry Salad image

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.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 8

Number Of 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

Steps:

In medium bowl, mix all ingredients except crackers.
Serve with crackers.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD

Lunch Box's Mango Curried Chicken Salad image

This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too "light" for the men, but it would make a lovely dish for a salad luncheon or potluck.

Provided by Miss Annie

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 cups fresh broccoli florets
4 -5 lbs chicken breasts, poached and chilled (including bones)
1 large red bell pepper, seeded, deveined and chopped
1 (8 1/2 ounce) jar mango chutney
1 1/2 tablespoons curry powder
1 1/2 cups mayonnaise

Steps:

Chop chutney in a food processor 15 to 20 seconds using on/off switch.
Combine mayonnaise and curry powder in a bowl and blend well.
Stir in chutney.
Cover and chill.
Cook broccoli in salted water until crisp tender (about 1 minute).
Drain, and place in cold water to stop cooking process.
Drain again and pat dry.
Skin and debone chicken.
Cut into bite-size chunks.
Combine chicken, broccoli and red bell pepper and toss gently.
Blend in dressing and mix gently again.
Chill well and serve.

CURRIED CHICKEN & MANGO SALAD

Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories Lunch, Main course

Time 40m

Number Of Ingredients 10

Ingredients

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

CURRIED "CHICKEN" SALAD

Curried

I love the curried chicken salad from Claire's Corner Copia in New Haven, CT... this is my effort to recreate it!

Provided by Munchkin1287

Categories Lunch/Snacks

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces vegetarian chicken strips
1/4 cup carrot, minced
1/4 cup celery, minced
1/4 cup apple, chopped
1/2 cup Greek yogurt (such as 0% fage)
1/4 cup raisins
2 teaspoons curry powder
2 teaspoons artificial sweetener, granulated

Steps:

Mix all ingredients together.

Nutrition Facts : Calories 38.1, Fat 0.2, Sodium 11.4, Carbohydrate 9.7, Fiber 1.1, Sugar 6.6, Protein 0.5

MANGO CURRY CHICKEN SALAD

Mango Curry Chicken Salad image

Make and share this Mango Curry Chicken Salad recipe from Food.com.

Provided by Parsley

Categories Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cooked chicken breasts, diced
1 stalk celery, diced
2 mangoes, peeled, pitted and diced
1/2-1 teaspoon curry powder
1/4 teaspoon ground cumin
1 cup coarsley chopped cashews
2 tablespoons chopped cilantro
2/3 cup low-fat mayonnaise
1/3-1/2 cup reduced-fat sour cream
salt and pepper, to taste

Steps:

Place all ingredients in a mixing bowl and gently toss to mix/coat well.
Chill about 1 hour before serving.
Garnish with extra cilantro, if desired.

Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1

CURRIED CHICKEN AND MANGO SANDWICHES

Curried Chicken and Mango Sandwiches image

Categories Sandwich Chicken Mango Curry Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1 tablespoon sour cream
1 1/2 teaspoons chopped fresh cilantro leaves
1 teaspoon curry powder
1/2 firm-ripe mango
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 teaspoon olive oil
a 7-inch length soft Italian bread such as ciabatta
4 small soft-leafed lettuce leaves

Steps:

In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

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