This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007).

Posted on: Mar 22, 2008

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Ingredients

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)

Directions

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.

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From: South Carolina Girl

On May 3, 2008

I wasn't crazy about this, but it may be just that this was different from the foods I usually eat. If I try it again, I will use a little less curry. Made for Healthy Choices ABC.

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Nutrition Facts
Serving Size 1 (506g) Recipe makes 2 servings The following items or measurements are not included below: low-fat mayonnaise
Calories 444
Calories from Fat 138		(31%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 681mg		28%
Potassium 882mg		25%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 4.9g	19%
	Sugars 27.8g
Protein 42.8g		85%
Vitamin A 1908mcg		38%
Vitamin B6 0.9mg		46%
Vitamin B12 2.0mcg		32%
Vitamin C 39mg		65%
Vitamin E 2mcg		7%
Calcium 422mg		42%
Iron 1mg		10%
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Ingredients

Directions

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2

3

4

5

6

7

8

Questions about this recipe?

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Featured Reviews for This Recipe

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My Notes: