Curriedchickensaladwithmangoesandcashews Recipes

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MANGO CURRY CHICKEN SALAD



Mango Curry Chicken Salad image

Make and share this Mango Curry Chicken Salad recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs cooked chicken breasts, diced
1 stalk celery, diced
2 mangoes, peeled, pitted and diced
1/2-1 teaspoon curry powder
1/4 teaspoon ground cumin
1 cup coarsley chopped cashews
2 tablespoons chopped cilantro
2/3 cup low-fat mayonnaise
1/3-1/2 cup reduced-fat sour cream
salt and pepper, to taste

Steps:

  • Place all ingredients in a mixing bowl and gently toss to mix/coat well.
  • Chill about 1 hour before serving.
  • Garnish with extra cilantro, if desired.

Nutrition Facts : Calories 740.7, Fat 36.3, SaturatedFat 9.7, Cholesterol 198.4, Sodium 399.1, Carbohydrate 30.2, Fiber 3.2, Sugar 17.3, Protein 74.1

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  • Cube the grilled chicken into 1/2″ pieces, you’ll have about 2 1/2 cups. Add the cubed chicken to a medium sized mixing bowl along with the mango, cilantro, green onion, carrots, and celery. Lightly toss to combine.
  • For the dressing mix together all the ingredients called for. Taste to see if you need to add more salt, then mix the dressing together with the chicken mixture until combined. Taste again to see if you need to adjust the salt, then serve the chicken salad with your choice of wrap.
  • I prefer to let the chicken salad sit for at least 2 hours in the fridge to let the flavors meld, and the dressing really sink into the chicken. I either make it the night before and take it for lunch for the next 2-3 days. Or I make it in the morning to serve at a brunch or light dinner.
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