Sunday, July 26, 2009

Spicy Curried Mango Chicken Salad

Inspired by the flavors of India, this tropical chicken salad tastes best if you make it the night before, so that the flavors can develop while it chills in the fridge. You can use a store-bought rotisserie chicken or leftover cooked chicken for best flavor, or canned chicken (drained) to save time. Enjoy this salad in a sandwich or wrap, or on a bed of lettuce.

2 cups cooked chopped chicken
1 jalapeno, habanero or other hot chile pepper (deseeded & minced)
1/4 cup thinly sliced celery
2 Tbs thinly sliced green onions, including some of the green part
1/2 cup roasted cashews, coarsely chopped
1 cup diced mango (fresh is best)
1/2 cup mayonnaise (regular or low fat)
1/4 cup plain yogurt (regular or low fat)
1 Tbs fresh lemon or lime juice
1 Tbs mango juice (available in specialty and ethnic markets)
1/2 tsp curry powder (hot or mild)

Combine all ingredients in a glass or plastic bowl. Cover and chill in refrigerator for several hours or overnight.

Zestfully yours,
Carolina Sauce Co., Inc.

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