Description

This Curried Chicken Salad features flavorful curry chicken, crisp summer veggies, and crunchy cashews. Plus, a kick of heat from homemade jalapeno mango chutney! A mouthwatering, light, and healthy summer meal. This meal prep friendly salad recipe is a perfect way to use up leftover chicken, too.

Ingredients

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8 ounces cooked and sliced chicken breast (roasted, baked, or grilled)
4 to 5 cups leafy greens
1 /2 to 1 cup sprouts or microgreens (optional)
1/3 to 1/2 cup peeled and diced mango (~1 small green mango)
2/3 cup diced celery
1/4 to 1/3 cup sliced and de-seeded jalapeño or other pepper of choice
1/2 cup plain yogurt or paleo mayo
1/3 cup spicy chutney
1 lime – reserve 1 Tablespoon juice, then cut into wedges
1/2 teaspoon curry powder
Pinch kosher salt and black pepper, to taste
extra virgin olive oil, as needed
1 ounce roasted or raw cashew nuts (halves or whole)
Garnishes – cilantro or other herbs, diced green onion (stem portion), optional lime wedges, peppercorns

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Instructions

Prep

Place the sliced chicken in a medium-sized bowl and set aside.
Place greens, optional microgreens, mango, celery and peppers in another large serving bowl.

Curry and Chutney Sauce:

In a small bowl, mix the plain yogurt, chutney, lime juice, curry powder, salt and black pepper. Taste and adjust spices to your liking. If using a thick Greek yogurt, mix in about 2 teaspoons olive oil to thin it out.
Next spoon the curry chutney sauce over the chicken and mix together. Use as much or as little sauce as desired. Save extra sauce in a sealed jar in the fridge.
Place the chicken salad mix on top of the salad mix. Garnish with cashews, herbs, onion, lime wedges, peppercorns, and more extra sauce, if desired.
Serve immediately or read notes below for meal prep options.

Notes

Meal Prep – Prep greens and mango and place in containers. Mix the chicken with curry sauce and keep in separate container until ready to use. Store in fridge for up to 5 days.

Prep Time: 15
Category: salad
Method: mix
Cuisine: american Indian