Mango, lime juice, and cilantro give this chicken salad a delicious summery flavor. We made our own mango salsa, too! Serve over lettuce, in a sandwich, or in a wrap!
Substitutions:
- If you prefer not to roast the chicken, you could also buy a store-bought rotisserie chicken (about 2 1/2 pounds).
- If you don’t like cilantro, you can always substitute Italian flat leaf parsley for the cilantro or just leave it out.
- If you prefer not to make the mango salsa, you can substitute with a store-bought mango chutney and a fresh diced mango.
Marinading and Roasting Chicken
Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce). Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear.
Shred Chicken and Mix Ingredients
Shred roasted chicken. (To shred, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers.)
In a medium bowl, whisk yogurt, cilantro, lime juice, mustard, turmeric, and cayenne; season with salt and pepper.
Add chicken and mango salsa; toss.
Serve with fresh lime wedges over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.
Mango Salsa
Combine all ingredients; cover and chill.
