Go Back
+ servings

Mango Curry Chicken Salad

Mango Curry Chicken Salad made with a curried greek yogurt dressing is a healthy salad you'll want for lunch every day and its fuss free since it's served cold.    
Yield 8 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 pound chicken breasts boneless skinless
  • cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup greek yogurt fat free
  • 1 1/2 tablespoons curry powder
  • 1 lime juiced and zested
  • 1 red bell pepper cut into 1" cubes
  • 1 yellow bell pepper cut into 1" cubes
  • 1 orange bell pepper cut into 1" cubes
  • 1 head broccoli cut into small florets
  • 2 cups mango chunks patted dry if frozen and thawed


  • Cut the chicken breasts into 1" chunks and season with salt and pepper.
  • Heat a cast iron skillet on high heat and spray with cooking spray.
  • Cook the chicken for 3-5 minutes, stir and cook and additional 2-3 minutes until cooked through.
  • Let the chicken cool and in a large bowl add the yogurt, curry powder, lime juice and lime zest.
  • Whisk well then add in the vegetables.
  • Finally add back in the chicken and the mango and toss well coating all the pieces in the dressing.


Serving: 8servings | Calories: 175kcal | Carbohydrates: 13.6g | Protein: 20.7g | Fat: 4.7g | Saturated Fat: 1.2g | Cholesterol: 52mg | Sodium: 147mg | Fiber: 2.7g | Sugar: 7.9g