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BOMBAY MANGO CHICKEN SALAD COOK TIME: 15 MINUTES INGREDIENTS ⅓ cup non-fat plain Greek yogurt ⅓ cup low fat mayonnaise 1 tbsp curry powder 3 tbsp lime juice 1 tbsp honey 3 cooked chicken breasts 1 ripe mango peeled pitted and chopped 1 cup red seedless grapes halved 225 g can water chestnuts drained ½ cup salted roasted cashews Salt and pepper PREP, PLATE AND SERVE 1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey. Add the remaining ingredients and gently combine with the dressing.Serve immediately or refrigerate for up to three days. Page 20
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