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Mustard-Glazed Chicken Salad with Mango & Lime

1

Points®

Total time: 33 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy

This chicken salad gets its kick from weeknight-friendly boneless, skinless chicken breasts that are coated with mustard, curry powder, and chutney. After they're broiled, they're served on a bed of romaine and radicchio, topped with fresh mango, and drizzled with a lime-spiked yogurt dressing. This stunning showstopper of a salad is absolutely brimming with flavor and—bonus!—comes together in just 30 minutes. Serve on its own for a hearty main or as a side salad/appetizer to complete the perfect summertime dinner.

Ingredients

Uncooked skinless boneless chicken breast

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

1 medium, 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

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