Friday, November 14, 2014

Mango Curry Chicken Salad

Curry chicken salad is a favorite of mine (let's be honest- what isn't?). And as it was a girlfriend Janet's birthday this week, I decided it would be perfect to make this delicious dish for a  nannies luncheon. It's easy to throw together the night before and ready to throw on top of a salad right before they arrived. Plus Charlie loved it and prefered the mango curry chicken salad over the squeezy fruits the other kids were eating. It was a win all around! 

Mango Curry Chicken Salad 

5 skinless chicken breasts- bone in or not but there's more flavor with bone in
1 cup celery, diced small
1/2 cup scallions, thinly sliced
1 cup plus 1/2 cup ripe mango, diced
1 cup grapes, quartered 
3/4 cup Greek yogurt
1/3 cup mayo 
1/2 tbs Dijon mustard 

1/2 cup water or chicken stock
2 tsp lemon juice 
1/4 cup yellow onion, thinly sliced
1 garlic clove, minced 

1 tbs plus 1 tsp curry powder
1 tsp plus 1/2 tsp salt
1/4 tsp black pepper 
2 tsp olive oil

Blender or food processor
Sauté pan 
Casserole dish (big enough to fit chicken breasts) 
Aluminum foil 
Large bowl
Cutting board 
Chopping knife

Preheat oven to 400 degrees. Add the chicken to the casserole dish and sprinkle with 1 tsp curry powder, 1/2 tsp salt, 1/4 tsp black pepper and then pour 1 tsp olive oil over all the breasts. Rub the spices and oil all over the chicken and then pour 1/2 cup of water or chicken stock into the dish. Cover with aluminum foil and bake for 30-45 minutes. Begin checking after 30 minutes- cooking time depends on thickness/size of chicken breasts. Remove from the oven once done and allow to cool. 

While chicken cools- heat the sauté pan over medium heat. Add a tsp of olive oil and add the onion slices and minced garlic. Cook for 5-10 minutes until the onions are softened. Remove from pan and allow to cool. 

Once cooled, cut the chicken into bite size cubes. Place in the large bowl. Add scallions, grapes, celery and 1/2 cup of diced mango. Mix together. 

In your blender add greek yogurt, mayonnaise, Dijon mustard, 1 cup mango, 1 tbs curry powder, 1 tsp salt, lemon juice and cooled onions and garlic. Pulse the dressing until smooth. This definitely requires very ripe mangoes. 

Pour the dressing over the chicken salad and refrigerate for a few hours to allow flavors to meld. 

I served mine over a salad of romaine lettuce, dried cranberries, toasted pistachios, sunflower seeds, grape tomatoes and avocado. It was delicious!! And you don't even need dressing because the chicken salad is so yummy! Enjoy it! Xo

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