Ingredients
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6 tablespoons low-fat yogurt (1/4 cup plus 2 tbsp)
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2 tablespoons low-fat mayonnaise
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2 tablespoons salsa
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1 tablespoon lime juice, freshly squeezed
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1 teaspoon curry powder
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1 mango, ripe (substitute mandarin orange slices, if desired)
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1 stalk celery, medium sized
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6 -8 sprigs cilantro
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1 cup greens (field greens, about two small handfuls)
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4 ounces fresh mozzarella cheese
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1/2 lb boneless skinless chicken breast
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1 apple, a small Fiji apple (if you would like more tang, use a less-sweet apple such as Granny Smith)
Instructions
- Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
- As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine.
- Peel and de-seed the mango then chop into half-inch chunks (I haven’t tried this salad with mandarin orange slices, but I think they would make a nice substitution if mango is unavailable).
- Remove the apple’s core and chop into one-inch chunks. Chop the celery into 1/4-1/2 inch chunks. Cut the fresh mozzarella into one-inch chunks.
- Add the mango, apple, celery and mozzarella to the bowl. Toss to combine.
- Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine.
- Shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). Add to the bowl and toss.
- Serves four as a small dish or serves two as a large dish.