Curried Chicken Salad with Spicy Mango Chutney
Ingredients
The salad
-
8
ounces
cooked and sliced chicken breast
-
4 to 5
cups
leafy greens
-
½ to 1
cup
sprouts or microgreens (optional)
-
⅓ to ½
cup
peeled and diced mango
-
⅔
cup
diced celery
-
¼ to ⅓
cup
sliced and de-seeded jalapeño or other pepper
-
1
ounce
roasted or raw cashew nuts
The dressing
-
½
cup
plain yogurt or paleo mayo
-
⅓
cup
spicy chutney
-
1
lime
juice reserved and cut into wedges
-
½
teaspoon
curry powder
-
to taste
pinch
kosher salt and black pepper
-
as needed
none
extra virgin olive oil
Garnishes
-
to taste
none
cilantro or other herbs
-
to taste
none
diced green onion (stem portion)
-
to taste
none
lime wedges
-
to taste
none
peppercorns
Instructions
- Prep the chicken and place it in a bowl.
- In a large bowl, combine the greens, optional microgreens, mango, celery, and peppers.
- In a small bowl, mix the yogurt, chutney, lime juice, curry powder, salt, and pepper to create the sauce.
- Spoon the sauce over the chicken and mix well.
- Top the salad mix with the chicken mixture and garnish with cashews, herbs, onion, lime wedges, and more sauce if desired.
- Serve immediately or store for meal prep.
Nutrition Facts (estimated)
Servings
3
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
70mg
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