Under 30 Minutes

Mango Chicken Salad

Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005


  • 1/2 cup sweetened shredded coconut
  • 3/4 cup plain low-fat yogurt
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Major Grey's mango chutney
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 Easy Roasted Chicken or store-bought rotisserie chicken (about 2 1/2 pounds), shredded (about 4 cups)
  • 1 mango, peeled, seeded, and diced
  • 10 ounces baby spinach


  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.

  2. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Cook's Notes

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


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