Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Mango Chicken Salad

Recipe by Meri Brown

Heat
350°F
Time
8–10 min
Makes
Not recorded

Mango Chicken Salad, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • ½ cup sweetened shredded coconut
  • 1 teaspoon ground turmeric
  • ¾ cup plain low-fat yogurt
  • ¼ teaspoon cayenne pepper
  • ½ cup chopped fresh cilantro Coarse salt and ground pepper
  • 2 tablespoons fresh lime juice
  • 1 cooked chicken (about 2 ½ pounds),
  • 2 tablespoons Major Grey's mango shredded (about 4 cups) chutney
  • 1 mango, peeled, seeded, and diced
  • 1 tablespoon Dijon mustard Romaine lettuce

02

Method

  1. 01

    Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast,

  2. 02

    tossing occasionally, until golden, 8 to 10 minutes; cool.

  3. 03

    In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric,

  4. 04

    and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on lettuce, sprinkled with toasted coconut.