Curried Chicken Salad – For When You’re Short on Time for Dinner

 

Curry Chicken Salad

You know those days that dinner sneaks up on you?  Well, it is for those sort of days (and any other days actually) that I present to you:

Curried Chicken Salad

Don’t let the name fool you.  Curry doesn’t necessarily mean “spicy”.  Curry in this salad means “aroma, smokey-ness and a bold flavor”.  This Curried Chicken Salad uses cooked chicken – chicken doesn’t come any healthier than this and apricot preserves add a bit of sweetness to the curry, while the mango provides freshness.   The celery and cashews give the salad the crunch that makes every bite a new discovery.

Serve the salad in pita pockets with some lettuce, on croissants or in lettuce wraps and you have yourself a quick and flavorful dinner.  This recipe is great with left-over chicken – allowing you to just toss the ingredients together et voilà!  You’re done!

Mango

I already mentioned the mango and it giving the salad freshness, but what is good to know is that mangoes contains everal enzymes shown to reduce inflammation and they provide soothing relief for stomach pain.  Mangoes are also an excellent source of vitamins A and C, and potassium, a nutrient that aids muscle control.  A ripe mango will have a full, fruity aroma coming from the stem end.  They are ready to eat when slightly soft to the touch and giving to gentle pressure, like a ripe peach.  The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

 

Curried Chicken Salad

Ingredients:

  • 1/3 cup mayonnaise
  • 2 tbsp. apricot preserves
  • 2 tsp. curry powder
  • juice of 1/2 a lime
  • salt & cayenne pepper to taste
  • 2 cups cubed, cooked chicken
  • 1 ripe mango, pitted, peeled and diced
  • 1/2 cup diced celery
  • 1/4 cup sliced scallions
  • 1 tbsp. chopped fresh cilantro
  • 1/2 cup chopped cashews

 

Directions:

  • Combine mayonnaise, preserves, curry powder, and lime juice in a large bowl.
  • Season the mixture with salt and cayenne pepper.
  • Add the chicken, mango, celery, scallions, and cilantro.
  • Toss to combine.
  • Stir in the cashews just before serving.

Serving Suggestion: serve this Curried Chicken Salad in pita pockets, on croissants, or in lettuce wraps.

Serves: 4
Total Time: 20 minutes

Enjoy!

(Recipe by: Cuisine Tonight, Fresh & Fabulous)

PS: If you haven’t done so already, enter in my Cutting Mat Giveaway!  Only a few days left.

 

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