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

Shrimp in Mango Sauce

Is it weird that I'm allergic to mangoes, yet they are my favorite fruit?!? It's true. I can eat maybe one mango (sometimes less) without breaking out into a rash. But I'd totally take the facial rash than never eat a mango again. They're amazing!! And so why not join my favorite fruit with some yummy shrimp?? Get on this train- it's heading to deliciousvile.

Yea I just said that. 

Shrimp in Mango Sauce 

Freezer:

2 1/4 cups mango- defrosted (if you prefer fresh- use it)

Fridge:

1 lb shrimp, peeled, deveined- size of your choice (this recipe makes a good amount of sauce you can use a 1.5 lbs if you prefer) 

3/4 cup heavy cream

1 medium red pepper, julienned 

1 tbs cilantro, minced 

Counter:

1/2 medium red onion, sliced thin

2 garlic cloves, minced 

1 tsp ginger, grated 

Pantry:

1/2 tbs olive oil 

1/2 tsp salt

1/4 tsp black pepper 

Tools:

Blender 

Large nonstick sauté pan 

Mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Add the mango and heavy cream to the blender and process until smooth. If you prefer chunks- process by pulsing. 

Heat the sauté pan over medium to high heat. Add the olive oil and once hot add the onions, garlic and ginger. Sauté for a few minutes while stirring occasionally. 

Add the red pepper and the mango smoothie mixture. Bring to a simmer while stirring every minute or so.

Sprinkle the shrimp with some of the salt and pepper and then add the rest of the seasoning to the sauce. Add the shrimp and cilantro to the sauce and sauté for a few minutes until they turn reddish in color and tails barely begin to curl. Turn off heat. 

I served mine with brown rice but it would go nicely over soba or rice noodles, zoodles or just solo. This is a simple and crazy easy, delicious dish! Get on it. Xo