Lunch Boxs Mango Curried Chicken Salad Recipes

CURRIED MANGO AND CHICKEN APPETIZERS

Steps:

• In medium bowl, mix yogurt, chutney, curry powder and salt. Stir in chicken, mango, onion and chopped mint. Cover; refrigerate 30 minutes.
• Spoon 1 rounded tablespoon chicken mixture into each phyllo shell. Top with mint sprig. Serve immediately, or refrigerate until serving.

CURRIED CHICKEN & MANGO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

LUNCH BOX'S MANGO CURRIED CHICKEN SALAD

Steps:

• Chop chutney in a food processor 15 to 20 seconds using on/off switch.
• Combine mayonnaise and curry powder in a bowl and blend well.
• Stir in chutney.
• Cover and chill.
• Cook broccoli in salted water until crisp tender (about 1 minute).
• Drain, and place in cold water to stop cooking process.
• Drain again and pat dry.
• Skin and debone chicken.
• Cut into bite-size chunks.
• Combine chicken, broccoli and red bell pepper and toss gently.
• Blend in dressing and mix gently again.
• Chill well and serve.

CURRIED CHICKEN WITH MANGO RICE

Steps:

• Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
• In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
• Let stand, covered, until all liquid is absorbed, about 5 minutes.

MANGO CHICKEN CURRY SALAD

Steps:

• In medium bowl, mix all ingredients except crackers.
• Serve with crackers.

MANGO CURRY CHICKEN SALAD

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.

CURRIED CHICKEN AND MANGO SANDWICHES

Steps:

• In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
• Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
• Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Steps:

• In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
• Divide salad among four slices of bread; top with remaining slices.