Chicken and Mango Salad with Chutney Dressing

15 45 611
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 4
Chicken and Mango Salad with Chutney Dressing
Health Highlights


1/4 tsp Black pepper (freshly ground)
1/2 tsp Brown mustard (deli , for dressing)
1/2 cup Canola oil (for dressing)
4 breast Chicken breast, boneless, skinless
1 clove(s) Garlic (for dressing)
2 tbsp Ginger ale (for dressing)
4 cup chopped Lettuce, butterhead (Boston) (for salad)
3 tbsp Lime juice (fresh) (for dressing)
1 mango Mango (peeled and sliced, for salad)
1 tbsp Olive Oil, Extra Virgin
1/2 tsp Hot sauce (for dressing)
2 1/2 cup shredded Radicchio (for salad)
1 medium Red onion (thinly sliced, for salad)
1/2 tsp Salt
1 cup whole Sugar snap peas (trimmed, for salad)


Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a food processor or blender whirl the dressing ingredients until smooth and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lightly brush the chicken breasts on both sides with olive oil and season evenly with salt and pepper. Brush the cooking grates clean. Cook the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into bite-sized pieces.

Fill a small saucepan with water, bring to a boil, and add the sugar snap peas. As soon as the water returns to a boil the peas should be crisp-tender. Drain immediately and run under cold water to stop the cooking process.

In a large bowl combine all of the salad ingredients with the chicken pieces. Toss with enough dressing to coat the ingredients lightly (you may not need all of the prepared dressing). Divide the salad among four plates. Serve right away with the remaining dressing on the side.

Nutrition Facts

Per Portion

Calories 611
Calories from fat 335
Calories from saturated fat 34
Total Fat 37 g
Saturated Fat 3.7 g
Trans Fat 0.6 g
Polyunsaturated Fat 8.4 g
Monounsaturated Fat 21.1 g
Cholesterol 170 mg
Sodium 438 mg
Potassium 1198 mg
Total Carbohydrate 15.9 g
Dietary Fiber 2.9 g
Sugars 10.4 g
Protein 55 g

Dietary servings

Per Portion

Fruit 0.6
Meat 2.6
Vegetables 3.0

Energy sources


Meal Type(s)