How to make Curried Chicken Salad with Mango

Most people in the world today know what a curry is - or at least think they do. In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread. So adding the sweet flavor of mango makes this a unique dish.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound skinless boneless chicken breast halves
• Salt
• 1 teaspoon curry powder
• 1/3 cup plain lowfat yogurt
• 1/4 cup mayonnaise
• 1 tablespoons mango chutney, chopped
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground black pepper
• 1 large ripe mango, diced
• 3 celery stalks thinly sliced
• 1/4 cup chopped fresh cilantro
• lettuce leaves
• 2 tablespoons sliced almonds

Curried Chicken Salad with Mango

1. Using a large sauce pan, heat chicken with 1 teaspoon of salt and water to cover by about one inch to boiling over high heat. Reduce heat to low; simmer for 10 minutes, or until cooked through. Cool in liquid for 30 minutes.

2. In another saucepan, toast curry powder over low heat, stirring constantly with wooden spoon to prevent burning, 1 minute, or until very fragrant.

3. Prepare the dressing. In large bowl, with wire whisk, mix curry powder with yogurt, mayonnaise, chutney, lime juice, pepper, and 1/2 teaspoon salt.

4. Remove the chicken from the pan and drain it. Cut into bite size pieces. Toss chicken, mango, celery, and cilantro with dressing. Line platter with lettuce; top with salad, and almonds.

Tips & Warnings

• Contains nuts

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