Curried Mango Chicken Salad - No Mayo
Author: Tasting Pour
Recipe type: Entree
Prep time:
Total time:
Serves: 2 servings
- For chicken salad:
- 1 lb chicken, cooked and shredded (I used thighs)
- 1 container Trader Joe's Whole Milk Yogurt Coconut Cream
- 1 inch ginger root, peeled and diced small
- 1 tablespoon curry powder
- ¼ teaspoon red pepper flakes
- 2 tablespoons Major Grey's Chutney
- ½ red bell pepper diced
- salt and pepper to taste
- For green salad
- 6 cups mixed spring lettuce
- 2 Tbs chopped fresh mint
- ¼ cup chopped fresh cilantro
- 2 Tablespoons chopped hazelnuts
- For garnish:
- 2 red scallions chopped small (including 3 inches of green stem)
- ½ cup grapes, cut in half or quarters
- ¼ cup Trader Joe's Pomegranate Vinegar
- 1 lime
- ¼ tsp allspice
- ½ tablespoon brown sugar.
- Garnish:
- Combine vinegar, lime juice, allspice, sugar in bowl. Add scallions and grapes. Soak while preparing rest of dish to make a quick pickle.
- Chicken Salad:
- Place all ingredients in a large bowl and stir to combine. (yogurt, ginger, curry, red pepper flakes, chutney, bell pepper, chicken, salt and pepper)
- Green salad:
- Divide lettuce greens between two plates. Garnish with cilantro, mint, and hazelnuts
- Assemble:
- Top lettuce with chicken salad. Strain onion and grapes from "pickling juice". Garnish chicken salad.
- Makes 2 entree sized servings or 4 salad course or lunch servings.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2018/06/curried-mango-chicken-salad-no-mayo.html/
3.5.3208