Preparation Info

Curried Mango Chicken Salad

Made With Our

Curried Mango Grille Sauce

Item: 131105


  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 scallions, including greens, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 cup celery, minced
  • 1/2 cup Stonewall Kitchen Curried Mango Grille Sauce
  • 1 Tablespoon mayonnaise
  • Salt and pepper to taste
  • Raisins and toasted chopped pecans, optional


  1. Boil chicken until cooked or bake the chicken in a 350 degree F oven covered with foil until an internal temperature of 165 degrees F is achieved and the juices run clear.
  2. Cool and cut or tear into 1/4-inch cubes.
  3. Combine all of the above ingredients. Add salt and pepper to taste.
  4. Serve with toasted pita wedges, on top of cucumber rounds, or hollow tomatoes and fill with chicken salad.