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Mango Chicken Curry Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 8
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Chicken salad goes Thai--chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.
By Betty Crocker Kitchens
Updated Mar 2, 2016
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Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/4 cup finely chopped red onion, rinsed and drained under running water
  • 1 cup diced fresh mango
  • 2 cups diced cooked chicken breast
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon finely chopped jalapeño pepper
  • 1/4 cup finely chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • Food Should Taste Good™ green onion brown rice crackers, as desired

Steps

  • 1
    In medium bowl, mix all ingredients except crackers.
  • 2
    Serve with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    When using raw red onions, rinsing the chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
  • tip 2
    To peel a mango, first stand the fruit on its end and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango.

Nutrition

110 Calories, 5g Total Fat, 10g Protein, 5g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
170mg
7%
Potassium
160mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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