Curried Mango chicken salad
Prep time
Cook time
Total time
This is fun and tasty spin on chicken salad. This spicy curried mango chicken salad has diced grilled chicken, cashews and a creamy curry sauce. It's addictive and makes for a nice wrap or like lettuce wraps. Perfect for Picnics or light lunch.
Author: Ash
Recipe type: Salad, Lunch
Cuisine: Indian
Serves: 4
Ingredients
- 1 pound boneless, skinless chicken thighs, about 4, grilled
- 2 cups cubed mango, ½″, from 2 small champagne mangoes, 8 ounces
- ½ red onion, diced
- 4 stalks thinly sliced green onion
- 1 english cucumber, diced
- ½ cup grated carrots
- ¾ cup finely diced celery, from about 2 stalks
- 20 toasted cashews
- ¼ cup chopped cilantro
Curried Dressing:
- 1 tsp olive oil
- 2 tbsp almond butter or peanut butter
- 1 Teaspoon curry powder
- ½ Teaspoon ground cumin
- ¼ teaspoon turmeric powder
- ½ cup homemade mayonnaise, or mayo of choice
- 2 Tablespoons freshly squeezed lime juice
- Salt to taste if needed
- Lettuce leaves for wrapping, about 8-12 from 1 head green or red leaf lettuce
- Tortillas
Instructions
- Cube the grilled chicken into ½″ pieces, you’ll have about 2½ cups. Add the cubed chicken to a medium sized mixing bowl along with the mango, cilantro, green onion, carrots, and celery,cashews. Lightly toss to combine.
- For the dressing, keep a pan on the stove. Add 1 tsp oil. Keep it on low heat. Add the curry powder, toast for a minute and mix together all the ingredients called for. Taste to see if you need to add more salt, then mix the dressing together with the chicken mixture until combined.
- Taste again to see if you need to adjust the salt, then serve the chicken salad with your choice of wrap.
- I prefer to let the chicken salad sit for at least 2 hours in the fridge to let the flavors meld, and the dressing really sink into the chicken. I either make it the night before and take it for lunch for the next 2-3 days. Or I make it in the morning to serve at a brunch or light dinner.
Notes
To make homemade mayonnaise, crack the room temperature egg into a bowl, making sure there’s no bits of shell. Then add the egg to a blender along with the white wine vinegar, Dijon mustard, and sea salt. Then secure the lid and blend starting on low speed.
Increase the speed to 2-3 on a Vitamix, and slowly drizzle in the avocado oil in a thin steady stream. It’s very important not to add the oil too fast or the mayonnaise won’t emulsify. Increase the speed as you continue to add the oil to around 5-6.
Continue to add the oil just until the mayonnaise becomes so thick it stops blending in the machine. When this happens, turn the machine off and scrape out the mayonnaise. It’s advised to only keep homemade mayo for 2-3 days in the fridge.
Increase the speed to 2-3 on a Vitamix, and slowly drizzle in the avocado oil in a thin steady stream. It’s very important not to add the oil too fast or the mayonnaise won’t emulsify. Increase the speed as you continue to add the oil to around 5-6.
Continue to add the oil just until the mayonnaise becomes so thick it stops blending in the machine. When this happens, turn the machine off and scrape out the mayonnaise. It’s advised to only keep homemade mayo for 2-3 days in the fridge.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/07/10/curried-mango-chicken-salad/