Chicken Salad with Mango Chutney

Chilled chicken salad topped with flavorful mango chutney on a bed of greens.

Summer has officially gotten to me.

As seen on TV!

With the sun out, the pool cover off and my shaded patio beckoning…well let’s just say that the oven has been getting a well-deserved break.

Last Thursday I played hooky from work and went with friends to the last day of taping for Bethenny Frankel’s talk show. It was fun to see behind-the-scenes but I discovered that I am not an ideal audience member. All that sitting and clapping was driving me crazy — I think my husband’s ADD has rubbed off on me 🙂

The cooking segment was my favorite part. A guy from Top Chef came out and made ice cream using a tank of liquid nitrogen — instant ice cream! Wonder what a girl’s got to do to get a tank of liquid nitrogen in her kitchen?

This mango chutney covered chicken salad is perfect for a summer dinner — no oven required!

Chicken Salad with Mango Chutney
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 5

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 inch ginger root, minced
  • 1 small red onion, chopped
  • 1 small red bell pepper, chopped
  • 2 ripe mangoes, chopped
  • Juice from 2 limes
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • Dash of nutmeg
  • Dash of red pepper flakes
  • 1 ½ cups non-fat, plain Greek yogurt
  • 1 Tablespoon Dijon mustard
  • Dash of salt and pepper
  • 3 cups cooked chicken breast, chopped
  • 4 cups salad greens

  1. In a large skillet, heat oil over medium heat. Add garlic and ginger root and sauté for a minute.
  2. Add the onion and bell peppers and sauté for a few minutes.
  3. Add the mango and spices. Continue to sauté for another 5 minutes, until everything has softened.
  4. Turn the heat down to low, cover and simmer for another 10 minutes. Remove from heat. Chill for 20 minutes in the refrigerator.
  5. Combine the yogurt, mustard, salt and pepper together in a small bowl. Place the chopped chicken in a medium sized bowl and mix in the yogurt blend.
  6. Prepare each plate with a pile of greens topped with a scoop of chicken and a spoonful of chutney.

Calories: 286     Fat: 6 g     Carbohydrates: 22 g     Sodium: 185 mg     Fiber: 3 g     Protein: 3 g    



Here’s another yummy way to serve Mango Chutney:

Mango Chutney Smothered Mahi Mahi on Sauteed Cabbage



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