Apple & Mango Curried Chicken Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb boneless skinless chicken breast
• 6 tablespoons low-fat yogurt (1/4 cup plus 2 tbsp)
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons salsa
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon curry powder
• 1 mango, ripe (substitute mandarin orange slices, if desired)
• 1 apple, a small fiji apple (if you would like more tang, use a less-sweet apple such as granny smith)
• 1 stalk celery, medium sized
• 4 ounces fresh mozzarella cheese
• 6 -8 sprigs cilantro
• 1 cup greens (field greens, about two small handfuls)

Recipe

• 1 cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
• 2 as the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. stir to combine.
• 3 peel and de-seed the mango then chop into half-inch chunks (i haven’t tried this salad with mandarin orange slices, but i think they would make a nice substitution if mango is unavailable).
• 4 remove the apple’s core and chop into one-inch chunks. chop the celery into 1/4-1/2 inch chunks. cut the fresh mozzarella into one-inch chunks.
• 5 add the mango, apple, celery and mozzarella to the bowl. toss to combine.
• 6 finely chop the cilantro. add the cilantro and field greens to the bowl and stir to combine.
• 7 shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). add to the bowl and toss.
• 8 serves four as a small dish or serves two as a large dish.