Bombay Mango Chicken Salad

Bombay Mango Chicken Salad

Smoky curry and bursts of fresh mango complement the earthy qualities of this fantastic version of classic chicken salad.

Bombay Mango Chicken Salad

Yield: 8

Bombay Mango Chicken Salad

Ingredients

  • 1/3 cup non-fat plain Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tbsp. curry powder
  • 3 tbsp. lime juice
  • 1 tbsp. honey
  • 3 cooked chicken breasts (poached or steamed in the Tupperware® SmartSteamer), diced
  • 1 ripe mango, peeled, pitted and chopped
  • 1 cup red seedless grapes, halved
  • 8 oz./225 g can water chestnuts, drained
  • ½ cup salted, roasted cashews
  • salt and pepper

Instructions

  1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.
  2. Add the remaining ingredients and gently combine with the dressing.
  3. Serve immediately or refrigerate for up to three days.
1/3 cup non-fat plain Greek yogurt
1/3 cup low-fat mayonnaise
1 tbsp. curry powder
3 tbsp. lime juice
1 tbsp. honey
3 cooked chicken breasts
(poached or steamed in the
Tupperware® SmartSteamer), diced
1 ripe mango, peeled, pitted and chopped
1 cup red seedless grapes, halved
8 oz./225 g can water chestnuts, drained
½ cup salted, roasted cashews
salt and pepper
In your favorite large bowl or Whip ’N Prep™
Chef, whisk together the yogurt, mayonnaise,
curry powder, lime juice and honey. Add the
remaining ingredients and gently combine
with the dressing. Serve immediately or
refrigerate for up to three days.