Best 5 Roast Chicken And Mango Salad With Yogurt Recipes

Are you ready for a delightful culinary journey that tantalizes your taste buds? Look no further! This article presents a vibrant and flavorful dish that combines the savory goodness of roast chicken with the refreshing sweetness of mango in a delightful salad, all complemented by a creamy and tangy yogurt dressing.

The roast chicken is expertly prepared with a blend of aromatic herbs and spices, resulting in a tender, juicy, and succulent masterpiece. The chicken's crispy skin and succulent meat create a harmonious balance of textures. Paired with the vibrant mango salad, this dish offers a burst of tropical flavors. The sweet and juicy mangoes, crunchy cucumbers, and red onions are tossed in a zesty lime dressing, creating a refreshing and tangy contrast to the richness of the chicken.

To elevate this delightful dish even further, a creamy and tangy yogurt dressing is drizzled over the chicken and mango salad. The yogurt dressing, made with creamy Greek yogurt, fresh herbs, and a hint of garlic, adds a luscious richness and a touch of acidity, perfectly complementing the other flavors.

This recipe provides step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. Detailed explanations and helpful tips guide you through the process, from roasting the chicken to preparing the mango salad and yogurt dressing. Whether you're a seasoned home cook or just starting your culinary adventures, this recipe is designed to inspire and guide you towards creating a dish that will impress your family and friends.

So, gather your ingredients, prepare your kitchen, and embark on this delectable journey. Indulge in the tantalizing flavors of roast chicken and mango salad with yogurt dressing, and let your taste buds experience a symphony of sweet, savory, and tangy sensations.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SALAD WITH MANGO-YOGURT DRESSING

Chicken Salad With Mango-Yogurt Dressing image

I often roast whole chickens or turkey breasts to use for our lunches (less expensive and healthier than deli meats) and am always on the lookout for new recipes for different sandwiches, wraps and salads. My husband and I tried this today for lunch and we both really liked it. The yogurt dressing was a nice change from the usual mayo-based dressing and will be great for those warm summer days. My husband and I love curry, so I used 1 1/2 teaspoons curry when I made this and may use 2 teaspoons next time. I used cashews, but think the pistachios will be good too. I think adding some diced Granny Smith apple or swapping dried cranberries for the raisins would be other good variations. This Indian-inspired recipe is adopted from a cookbook from Lorna Sass.

Provided by Phat and Sassy

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups diced cooked chicken
1 cup diced celery
1/3 cup raisins
1/2 cup pistachios or 1/2 cup chopped roasted cashews
1 cup whole milk or 1 cup low-fat plain yogurt
3 tablespoons sweet mango chutney (more to taste)
1 teaspoon curry powder (more to taste)
salt & freshly ground black pepper

Steps:

Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
Prep and cooking time doesn't include cooking time for the chicken and are estimations.

Nutrition Facts : Calories 397.3, Fat 18.3, SaturatedFat 4.5, Cholesterol 111.1, Sodium 151.3, Carbohydrate 17.7, Fiber 2.6, Sugar 12, Protein 40.8

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

Roast Chicken and Mango Salad With Yogurt image

Make and share this Roast Chicken and Mango Salad With Yogurt recipe from Food.com.

Provided by Ambervim

Categories Chicken

Time 30m

Yield 1 Batch

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons water (maybe a bit more)
1 (5 ounce) package arugula
3 1/2 lbs roasted chicken, boned and meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mangoes, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
plain nonfat yogurt
1 teaspoon nigella seeds (or cumin seeds)

Steps:

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Nutrition Facts : Calories 4072.7, Fat 283, SaturatedFat 74.7, Cholesterol 1190.7, Sodium 1158.4, Carbohydrate 70.3, Fiber 10.9, Sugar 58.5, Protein 303.1

MANGO SALAD WITH MINT YOGURT DRESSING

Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CURRIED CHICKEN & MANGO SALAD

Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories Lunch, Main course

Time 40m

Number Of Ingredients 10

Ingredients

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Mango-Chutney Chicken with Roasted Carrots And Zucchini image

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

Provided by Rhoda Boone

Categories Kid-Friendly Chicken Mango Carrot Zucchini Dinner 1-2-3 Small Plates Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

Option 1: "Plain" but seasoned
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
5-6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
Option 2: Add a little more flavor
1/2 teaspoon freshly ground black pepper, divded
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Option 3: Take it next level
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
3 tablespoons finely chopped cilantro or parsley leaves
3 tablespoons finely chopped roasted, salted cashews

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 400°F.
Option 1: "Plain" but seasoned
If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

Tips:

1. Choose the Right Chicken: Opt for a whole chicken weighing between 3 and 4 pounds, ensuring it's fresh and free of any blemishes. Pat it dry before roasting to achieve crispy skin. 2. Enhance Flavor with Herbs and Spices: Create a flavorful marinade or rub using a combination of herbs like thyme, rosemary, and oregano, along with spices like paprika, garlic powder, and salt. Massage this mixture into the chicken, ensuring it penetrates the skin. 3. Roast the Chicken Perfectly: Preheat your oven to 450°F and place the chicken breast-side up in a roasting pan. Reduce the temperature to 350°F and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F. 4. Make a Refreshing Mango Salad: Combine ripe and juicy mango chunks with thinly sliced red onion, chopped cilantro, and crushed peanuts. Dress this salad with a tangy mixture of lime juice, fish sauce, and a hint of sugar. 5. Prepare a Creamy Yogurt Dressing: Whisk together plain yogurt, mayonnaise, minced garlic, lemon juice, and salt to create a smooth and flavorful dressing. 6. Assemble and Enjoy: Place the roasted chicken and mango salad on a serving platter. Drizzle the yogurt dressing over the chicken and salad, garnishing with additional cilantro and crushed peanuts.

Conclusion:

This delectable dish of roast chicken and mango salad with yogurt dressing offers an exciting blend of flavors and textures. The tender and juicy chicken, complemented by the refreshing and vibrant mango salad, creates a harmonious culinary experience. The creamy yogurt dressing adds a tangy and cooling element, balancing the richness of the chicken and the sweetness of the mango. Overall, this recipe promises a delightful and satisfying meal that will impress your taste buds and leave you craving more. Embark on this culinary journey and savor the symphony of flavors that this dish offers.