• itslaurenofcourse

Mango Curry Chicken Salad

Even people who swear they don’t like curry love this chicken salad . . . beacuse It's Lauren, of Course!

I love serving a mound of this scrumptious mix on top of naked greens, preferably a peppery arugula.

Made with yogurt instead of mayonnaise, packed with unpeeled crisp green apple and sweet golden raisins, and finished with a touch of mango chutney, this recipe makes a satisfying and healthy lunch. Serve this colorful dish over greens or on a toasted pita. Chop the chicken and apples into a very small dice, and serve the salad in endive spears for an elegant hors d’oeuvre. The recipe doubles and triples easily to feed a larger crowd.


Equipment: cutting board; chef’s knife; saucepan; tongs; large mixing bowl; dry measuring cups; measuring spoons; rubber spatula

Where's the mango? It's the chutney! That's what marries so well with the turmeric-colored curry powder for a tangy and sweet punch.

Ingredients:

1 pound boneless chicken breast 1/3 cup plain yogurt 1 tablespoon curry powder

2 tablespoons mango chutney

¼ cup golden raisins ¼ cup sliced almonds, toasted ½ Granny Smith apple, diced (skin on) kosher salt and freshly ground pepper to taste


1. To poach the chicken, place the breasts in a medium saucepan. Cover with cold water, and bring to a simmer over medium heat. Lower the heat and cover. Poach the chicken for 15 minutes or until firm to the touch. Remove the chicken from the liquid and cool for 20 minutes on a cutting board. Then cut the chicken into ½-inch dice.


The chicken can be poached up to several days in advance. Alternatively, use leftover chicken (white or dark meat) from a roasted whole bird, chicken soup, etc.

2. In a mixing bowl, combine the plain yogurt, curry powder, and chutney. Add the chicken, raisins, almonds, and apple. Season to taste with kosher salt and freshly ground black pepper. Mix gently until combined. Cover and refrigerate until ready to serve.

Makes 4 servings.

If you are not watching your carbs, go for the toasted pita with some kale and cabbage tucked in the pocket for good measure and crunch.

“ It's about technique, not torture! The base of this recipe is whole yogurt, but if you have a dairy intolerance, mayonnaise is always a an option. Do you like spice? In that case you should definitely swap in a hot Madras curry powder for the mild variety. If you or those you are feeding don't like raisins or cannot eat nuts, just leave them out. And who says you cannot use pistachios or cashews in place of almonds? Go for it! I do all of the above depending on whom I am feeding.”





"Toasting the almonds releases the nut's oils, which in turn unlocks all that delicious flavor. It also looks beautiful. Reserve a pinch full of toasted nuts to garnish the dish."


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© 2019 by It's Lauren, of Course!