Chickpea & Mango Curry Salad

Sometimes I have ideas for this blog and I think "meh" it might not turn out that great and so I don't make them. Thank goodness I went against my instinct and made this salad because it was delicious!! I want to eat this on salad greens, in lettuce wraps, in regular wraps, on bread- anything I can put this in or on, I want it! I really thought it was going to be mediocre but boy was I wrong. It's delicious and very hearty and filling. It's pretty much going to be my vegetarian option for chicken salad from now. And you can use vegan mayo and coconut yogurt in order to make it vegan- just as delicious! Plus you can make this on a Sunday and it keeps all week- great for taking to work for lunch. I could go on and on about this salad but just trust me and make it...like right now.

Chickpea & Mango Curry Salad 

Fridge:

1/2 cup Greek plain yogurt

2 tbs mayo

1 tbs Italian parsley, minced 

3 tbs scallions, thinly chopped 

Counter:

1 large mango, peeled and small diced 

Pantry: 

1- 1lb, 13 oz can of chickpeas, drained and washed 

1/3 cup golden raisins

1/3 cup cashews, roughly chopped 

1 1/2 tsp curry powder

1 tsp white wine vinegar 

1/2 tbs honey

2 tbs mango jam 

1/2 tsp salt 

Tools:

1 large bowl

1 small bowl

Wooden spoon 

Small whisk or fork

Cutting board 

Chopping knife 

Measuring cups/spoons 

In large bowl add rinsed chickpeas, diced mango pieces, cashews, golden raisins, minced parsley and scallions. Mix well.

In small bowl add Greek yogurt, mayo, vinegar, mango jam, curry powder, honey, and salt. Whisk well. Pour this sauce (I like mine creamy so this makes a lot- use less if you want a drier salad) over the chickpea mixture. Mix well and serve right away or refrigerate. This will keep in the fridge for a week. I had mine on top of salad greens (no extra dressing needed) or you can wrap in lettuce wraps or whole wheat wraps for a handheld meal. It's great just eating out of Tupperware in front of the fridge- but who does that?! Enjoy it! Xo

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 

Fridge:

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 

Counter:

1/2 cup water or chicken stock

2 tsp lemon juice 

1/4 cup yellow onion, thinly sliced

1 garlic clove, minced 

Pantry:

1 tbs plus 1 tsp curry powder

1 tsp plus 1/2 tsp salt

1/4 tsp black pepper 

2 tsp olive oil

Tools:

Blender or food processor

Sauté pan 

Casserole dish (big enough to fit chicken breasts) 

Aluminum foil 

Large bowl

Blender 

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

Simple Thai Chicken Curry

Cooking has become a lot more simple and accessible with the amount of culinary products available at the local grocery stores. And although some people see it as "cheating" or not really cooking "from scratch", I see it as a blessing. 

I remember my mother having to make thai curry paste when I as a kid. She would have to crush all the ingredients by hand and it would be extra 30 minutes plus to her cooking. And yes it was delicious and worth it but when you can buy the paste and save the time, why not? 

And if you're lucky enough to have an Asian grocery near you- you can find the good authentic stuff but otherwise in our local Stop n Shop they carry Thai Kitchen products and it's yummy and makes this meal so simple. 

Simple Thai Curry Chicken 

Fridge:

3 chicken breasts, julienned or cubed

1 small red or yellow pepper, julienned 

2 cups eggplant, small dice 

2 cups zucchini, small dice

1 1/2 cups of carrots, sliced thin 

2 tbs cilantro, minced

Counter:

3 garlic gloves, minced 

1 medium yellow onion, minced

1 medium potato, small dice

Pantry:

3 tbs thai green (or red) curry paste (small jar- by thai kitchen)

2 cans coconut milk- 1 lite, 1 regular 

1 1/2 tsp salt

1/2 tsp black pepper 

2 tsp canola oil 

1/2 tsp hot sauce (optional if you like it spicy)

Tools:

Large pot with lid

Wooden spoon

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat canola oil in the large pot over medium to high heat. Add the onions and cook for 2 minutes before adding the minced garlic. Cook for a minute or two more and then add the chicken. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook until chicken is white (not necessarily all the way through) and then add the curry paste.

Cook for a few minutes and then add the potatoes, red pepper, zucchini, carrots and eggplant. Stir for a minute to coat the vegetables in curry paste and then add the two cans of coconut milk. Stir everything and add the cilantro, and remaining salt and pepper and hot sauce if you're using. Turn heat to low and simmer for 30 minutes with lid on. Turn off heat and allow to cool for 10-15 minutes before serving. 

I like to serve mine with rice or cellophane noodles. Try it out and enjoy! Xo

Israeli Couscous Curry Salad

I love the flavor of curry. I know there are the curry haters out there but as a Fijian it's something we ate practically every day. There was always a curry dish at our table. So I love incorporating the spice(s) into all sorts of things now. And this Israeli couscous salad is easy and delicious! Chopping the ingredients might take a few extra minutes but it's worth it and it's a great dish to add to your arsenal for pot lucks. 

Israeli Couscous Curry Salad

Fridge:

3/4 cup carrots, sliced or julienned

1 cup zucchini, grated

1 tbs mint, minced

1 tbs italian parsley, minced

3/4 cup plain Greek yogurt 

Counter:

1 3/4 cups water 

Pantry:

1 1/2 cups Israeli couscous

1 tsp olive oil

1/2 cup raisins 

1/2 cup almonds, slivered or chopped

1 tbs curry powder

1 tsp turmeric 

1/2 tsp cumin powder 

2 tbs honey 

1 tsp salt

1/4 tsp black pepper 

Tools:

Medium pot with lid

Large mixing bowl

Small mixing bowl

Whisk or fork

Wooden spoon or mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Heat the pot over medium to high heat and add the olive oil. Add the couscous to the pot and brown slightly for a few minutes. Pour the water over the couscous and turn the stovetop to low and put the lid on. Gently simmer until water is absorbed and couscous is cooked. It takes between 8 and 10 minutes. Once cooked, remove lid and mix with a fork to allow steam to release and couscous to cool. 

In the small mixing bowl add the Greek yogurt, honey, curry powder, cumin, turmeric, salt, pepper, italian parsley and mint. Mix well. 

In the large mixing bowl add the cooled couscous, the carrots, raisins, almonds and zucchini. Mix well and then pour the dressing over the top. Mix the salad well. 

You can serve this now at room temperature or you can refrigerate and serve it chilled. I like them both ways but for an outdoor party- chilled works better.

This will keep for 5 days in the fridge. Enjoy it!