Mustard-Glazed Chicken Salad with Mango and Lime

1
Total Time
33 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
This chicken salad gets its kick from chicken coated with mustard, curry powder, and chutney. Served on a bed of romaine and radicchio, topped with mango, and drizzled with a lime-spiked yogurt dressing, this chicken is brimming with flavor.

Ingredients

uncooked boneless skinless chicken breast(s)

1 pound(s), tenders

whole-grain mustard

1 Tbsp

curry powder

2 tsp

mango chutney

2 tsp

olive oil

2 tsp

table salt

½ tsp

black pepper

¼ tsp

Plain fat free yogurt

1 cup(s)

lime zest

¾ tsp, grated

fresh lime juice

2 Tbsp

bibb lettuce

1 head(s), small, or 2 heads baby romaine (Little Gem) lettuce, leaves torn

lettuce

1 head(s), small, small, radicchio variety, leaves torn

mango(es)

1 item(s), peeled, pitted, and thinly sliced

cooking spray

1 spray(s)

Instructions

  1. Preheat broiler. Line broiler rack with foil; spray foil with nonstick spray.
  2. Arrange chicken on foil in single layer. Stir together mustard, curry powder, chutney, oil, 1/4 teaspoon salt, and the pepper in small bowl. Brush mixture over chicken. Broil 5 inches from heat until chicken is cooked through, about 8 minutes (do not turn).
  3. Meanwhile, to make dressing, stir together yogurt, 1/2 teaspoon lime zest, 1 tablespoon lime juice, and remaining 1/4 teaspoon salt in small bowl. Set aside.
  4. Arrange lettuce and radicchio in large shallow bowl. Add 1/2 cup dressing and toss to coat. Top with mango, drizzle with remaining 1 tablespoon lime juice, and sprinkle with remaining 1/4 teaspoon lime zest. Top with chicken. Serve with remaining dressing.
  5. Per serving: 3 ounces chicken, about 2 cups salad, and 1/4 cup dressing

Notes

Coarse-grained mustard is just that; mustard made with whole mustard seeds instead of ground mustard seeds. The whole seeds give the mustard a crunchy texture and intense flavor. If you have trouble finding it, try stone-ground mustards, or in a pinch, regular Dijon mustard.

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