Creamy Curry Mango Chicken Salad
A flavorful and easy-to-make salad combining the exotic taste of mango with the warmth of curry, perfect for meal prep.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Knife for dicing
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast diced
- 1 ripe mango peeled and diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/4 cup toasted almonds optional
Mango Dressing
- 1/2 cup mayonnaise
- 2 tablespoons curry powder
- 1/4 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Cook the chicken breast by grilling, baking, or poaching. Once cooked, let it cool slightly and dice into small pieces.
- In a mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, and lemon juice until smooth. Season with salt and pepper to taste.
Assembling the Salad
- In a large bowl, combine the diced chicken, mango, cilantro, and scallions. Pour the dressing over the salad and toss gently to coat.
- For additional flavor and texture, fold in toasted almonds and raisins if using.
Serving
- Serve the salad immediately for the freshest taste, or refrigerate for later use.
Storage
- Store the salad in an airtight container in the refrigerator. It stays fresh for up to 3 days.
- To save time, prepare the dressing and chicken a day in advance and store them separately. Assemble the salad just before serving.
Notes
Pro Tips: Toast curry powder for enhanced flavor. Use ripe mangoes for the best taste. Ingredient Substitutions: Use sour cream instead of Greek yogurt. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Keeps fresh for 3 days in the fridge. Make-Ahead Tips: Prepare components in advance and assemble before serving.