This exotic variation of chicken salad is the perfect summer meal. It's filling, cool, crunchy, and delicious.

The mango adds a fresh sweetness and lime juice provides a subtle tartness. Seasoned with turmeric and cayenne, this salad is slightly spicy. It's made with low-fat yogurt instead of mayonnaise so it's FitSugar friendly.

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Mango Chicken Salad

Mango Chicken Salad


  1. 1/2 cup sweetened shredded coconut
  2. 3/4 cup plain low-fat yogurt
  3. 1/2 cup chopped fresh cilantro
  4. 2 tablespoons fresh lime juice
  5. 2 tablespoons Major Grey's mango chutney
  6. 1 tablespoon Dijon mustard
  7. 1 teaspoon ground turmeric
  8. 1/4 teaspoon cayenne pepper
  9. Coarse salt and ground pepper
  10. 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
  11. 1 mango, peeled, seeded, and diced
  12. 10 ounces baby spinach


  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
  2. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss.
  3. Serve on spinach, sprinkled with toasted coconut.

Serves 4.

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