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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