Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, May 25, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Mango Chicken Salad
Contributed by: Maria Villarreal
  • 1 whole chicken or 4 cups shredded chicken meat
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup low-fat yogurt
  • 1/2 cup chopped fresh cilantro
  • 2 TBS fresh lime juice
  • 2 TBS mango chutney
  • 1 TBS dijon or hot mustard
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper or sea salt
  • Salt and pepper, to taste
  • 1 mango, peeled, seeded and diced
  • 10 ounces baby spinach
If using whole chicken, cook chicken, remove meat from bones and shred meat. Use meat only in this recipe.
Preheat oven to 350 degrees. Spread coconut on a rimmed baking dish. Toast, tossing occasionally, until golden brown, about 8 to 10 minutes. Cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric and cayenne. Season with salt and pepper to taste. Add chicken and mango. Toss together.
Serve on spinach. Sprinkle with toasted coconut.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website