Mango Chicken Salad

Servings: 4 People
Prep Time: 25 min.

Nutrition at a Glance
Calories: 394
Calories from fat: 133 (34%)
Total fat: 15g

This recipe proudly provided by
Food Everyday


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 cooked chicken (about 2 1/2 pounds) shredded (about 4 cups)
1 mango peeled, seeded, and diced
10 ounces baby spinach


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

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.

Nutrition Facts  

Calories 394
Calories from Fat 133 (34%)
(23%)Total Fat 15g
(34%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(36%)Cholesterol 108mg
(17%)Sodium 403mg
(29%)Potassium 1002mg
Total Carbohydrate 23g
(17%)Dietary Fiber 4g
Sugars 16g
Sugar Alcohols 0g
(81%)Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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