Recipe: Curried Chicken Salad with Mango Chutney
I love curry, chicken and mango. So when I tasted my first Curried Chicken Mango Salad I knew I was going to have to figure out the recipe or break the bank buying it ready-made at my local grocery store.
After about three tries, I came pretty close, so I thought I would share this recipe with any other crazed momma who loves a good chicken salad.
Recipe: Curried Chicken Salad with Mango Chutney
3 cups pulled or diced cooked chicken – I normally just use chicken breast but curry just pairs so well with thigh meat. Make sure there are no bones in that bird before you start dicing!
4 eggs sparsely chopped
1/4 cup currants
1/4 cup thinly sliced scallions
1/3 cup slivered raw almonds (you can use toasted, I personally eat all my nuts raw.)
1/4 cup mayonnaise or you could try greek yogurt, which I have not, but sounds healthier doesn’t it?
1 tbsp mango chutney ( you can find this in the Indian Cuisine section of most grocery chains)
2 tsp curry powder (I use Simply Organic)
You know, I am a busy mom and I could say blend the cooked egg yolks with the mayonnaise into a paste, yada, yada, yada. But to keep it simple, here we go.
Directions
Dump all ingredients into a large mixing bowl excluding the chicken pieces. Mix it well then gently fold in the diced or pulled chicken. Chill for at least an hour, and I would eat this with in two days. You can never be too careful and its is so yummy you will be sneaking bites out of the fridge all day.
