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Chicken Salad with Mango and Apple

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 25 mins
Yield Serves: 4


  • 1/2 cup plain low-fat Greek-style yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (from 1/2 large lemon)
  • 1 tablespoon honey
  • 1 1/2 teaspoons curry powder
  • Salt and pepper
  • 3 cups (about 8 oz.) shredded skinless rotisserie chicken meat
  • 1 medium Granny Smith apple, cored, diced
  • 1 mango, peeled, pitted, diced
  • 1 rib celery, diced
  • 3 tablespoons finely chopped red onion

Nutrition Information

  • calories 364
  • fat 15 g
  • satfat 3 g
  • protein 36 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 91 mg
  • sodium 390 mg

How to Make It

  1. In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, curry powder and 1/2 tsp. salt. Cover and chill until ready to use.

  2. In a large bowl, toss chicken, apple, mango, celery and onion until well mixed. Add reserved yogurt dressing and toss well. Season with salt and pepper. Serve right away with whole-grain crackers or on top of salad greens. Alternatively, cover and chill to take for lunch.

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