Mango Chicken Salad

Tropical Chicken Salad
Leigh Anne Meeks


1 1/2 pounds of boneless chicken (4 cups shredded chicken)
3/4 cup plain low-fat yogurt
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 tbsp. minced garlic
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup chopped red onion
Mango Salsa (see below)


Marinading and Roasting Chicken

Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).  Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear.

Shred Chicken and Mix Ingredients

Shred roasted chicken. (To shred, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers.)

In a medium bowl, whisk yogurt, cilantro, lime juice, mustard, turmeric, and cayenne; season with salt and pepper. 

Add chicken and mango salsa; toss. 

Serve with fresh lime wedges over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.

Mango Salsa


4 servings with 1-1/2 cups of salsa

Total Time

60 Minutes

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