Curried Chicken and Mango Salad
Not your mom's chicken salad! This is a healthier and more sophisticated chicken salad with the bright and aromatic flavors of curry and mango. Perfect for a crowd!
Serves: 6; Preparation time: 25 minutes
Ingredients
4 6-oz all-natural boneless, skinless chicken breasts (cooked) or 1 rotisserie chicken (with meat pulled of the bone)
1/3 cup raw unsalted cashews or almonds
3 stalks celery finely chopped
1 1/2 cups Pinwheel Mango Chunks (thawed)
3 green onions (green part only), sliced
3 tablespoons plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons pure maple syrup or honey
2 teaspoons curry powder plus additional to taste
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
green apple slices (optional)
Instructions
Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
Pull or chop the chicken meat into bite-size pieces. In a large bowl, place the diced chicken, celery, mango, green onions, and toasted nuts.
In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
Enjoy cold or at room temperature over a bed of greens. Garnish with apple slices, if desired.