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Curried Chicken Salad with Mango
Curried Chicken Salad with Mango
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate your chicken salad with exotic curry powder and sweet mango slices for a vibrant and flavorful twist!
Ingredients:
  • For the salad:
  • 4 bone-in split chicken breasts, or 4 bone-in whole chicken legs, or a combination (3 pounds total)
  • 4 cups water
  • 1 cup whole almonds (skinned or blanched)
  • 1 ripe mango
  • 1/2 tart green apple
  • 2 stalks celery
  • 1 1/2 cups seedless red or green grapes
  • 3 tablespoons chopped fresh cilantro
  • 6 scallions
  • 1/2 cup golden raisins
  • For the curry dressing:
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons cider vinegar, plus more to taste
  • 1 tablespoon lemon juice
Instructions:
  • Prepare and rest the chicken: In a Dutch oven or large saucepan, combine chicken pieces, water, and 1 teaspoon of salt. Boil, skim the surface, then simmer covered for 30 minutes, rotating halfway. Ensure chicken reaches 165°F using a thermometer. Let cool in the broth for 30 minutes, then dry and rest on a cutting board.
  • Prepare the chicken: Remove the meat from the bones and discard the skin and bones. Cut the chicken into 1-inch cubes and place in a large bowl. You can prepare the chicken in advance and keep it refrigerated until needed. Save the stock for future use.
  • 1. Toast almonds in a dry skillet over medium-low heat for 5 minutes until aromatic and lightly browned. Transfer to a plate to cool. 2. Peel the mango with a vegetable peeler, slice off large pieces around the pit, and dice into 1-inch pieces. Place in a large mixing bowl. 3. Dice the apple with the peel on and add to the mango. Gently toss with a squeeze of lemon juice. 4. Slice the celery stalks in half lengthwise and thinly slice. Halve the grapes, chop the cilantro, and slice the scallions on a diagonal. 5. Combine celery, grapes, cilantro, and scallions with the mango and apple mixture in the mixing bowl.
  • Prepare the curry paste: Clean the skillet used for toasting the almonds. Pour in the oil and heat it up. Add the curry powder and cook for 30 seconds while stirring. Take the skillet off the heat and mix in the tomato paste until it forms a paste-like consistency. Allow it to cool down before use.
  • Create the dressing by whisking together mayonnaise, curry paste, 1/2 teaspoon salt, pepper, and vinegar in a bowl until well combined.
  • Prepare the salad: Combine the chicken, toasted nuts, and raisins with the other ingredients in a large bowl. Use a large metal spoon to gently mix everything together. Drizzle in half of the dressing, stirring well. Adjust the dressing to your liking by adding more as needed. Taste and season with additional salt, if desired. Serve right away or chill for a few hours before serving. Leftovers can be stored in the fridge for a couple of days, but note that ingredients may soften over time. Save any extra dressing for up to a week to use as a sandwich spread.

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