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Curried Chicken Salad with Mango Chutney
Servings (slide to adjust): servings
Calories per serving:
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Ingredients
For the Curried Chicken
- 2 cups roughly cut up chicken
- 1 tablespoon dehydrated minced onion
- ¼ cup plain good yogurt
- ¼ cup good mayonnaise
- 2 tablespoons curry powder
- 1 tablespoon raisins
For the Mango Dressing
- 2 tablespoons Mango Chutney
- 1 tablespoon White wine vinegar
- 2 tablespoons peanut or other flavorless oil
For the Salad
- ½ head romaine, thinly sliced
- 2 plum tomatoes, chopped
- 1 apple, peeled, cored and chopped
- 2 tablespoons sliced coconut
- Mango Dressing
- Curried Chicken
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
Make the Curried Chicken
- The best thing to do is to put the chicken in a food processor and pulse until the pieces are very small. If you don't have one, then cut the chicken up into very small pieces. Put the chicken in a bowl and add the remaining ingredients, tossing together until the chicken is well coated. Taste it and adjust for seasoning or moistness - you may have to add more mayonnaise or yogurt, or curry, depending on your taste. Set aside.
Make the Mango Dressing
- Combine all the ingredients together and whisk. It will not be smooth, but that's just fine.
Make the Salad
- Get large salad bowls and divide the lettuce up amongst the plates. Put some of the dressing on the lettuce. Place the Curried chicken in the center of the lettuce, then arrange the remaining condiments, apple, tomatoes, and coconut around. Make sure to serve chutney at the table for those who want extra.
Notes
You can use a rotisserie chicken from the supermarket for this. I used just the legs, thighs and wings. You can use breast if that's what you prefer. Of course, you can increase servings and use the whole bird. Enjoy!
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.