Curry Chicken and Mango Salad - Gluten Free

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 312.8
  • Total Fat: 11.2 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,219.7 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 17.9 g

View full nutritional breakdown of Curry Chicken and Mango Salad - Gluten Free calories by ingredient
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Submitted by: SCHELRY

Number of Servings: 2


    1 lb chicken fillets or breasts
    1 tablespoon curry powder
    1 tablespoon lemon juice
    Vegetable oil
    2 mangoes
    2 chili peppers
    1 bunch spring onions
    2 tablespoons lemon juice
    cup vegetable oil
    Salt and freshly ground pepper


Brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.

Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.

Recipe originally comes from

Number of Servings: 2

Recipe submitted by SparkPeople user SCHELRY.


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