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Curry Chicken Salad with Mango

by Lorena

This salad has lots of Indian inspiration and the result is incredible. Curry and mango go together in the most amazing way and make this salad come to life. Also, this curry chicken salad is served with a really easy yoghurt dressing, mango, mint, cashews and raisins. Perfect for everyone who gets easily bored with salads.

I love mint in salads. It gives them a really enjoyable fresh touch and if you haven’t tried it yet, this is your opportunity. It really ties all the flavours together in this curry chicken salad. I also love the addition of cashews. They’re crispy and creamy at the same time! If you prefer, you can replace them with almonds or peanuts with a nice result as well. If you want to see more salad recipes from me you can check out my salads section.

The chicken is marinated in yoghurt, curry, Garam Masala and salt. The yoghurt really adds a nice touch! The curry powder (made with curry leaves) gives it that characteristic flavour and vibrant colour, of course. I also added Garam Masala which is an Indian spice mix that tastes and smells amazing! You can check out my recipe for Garam Masala on my Indian Chicken Curry recipe. Actually it’s not my recipe but rather my Indian friend Ebaani’s recipe, because every household in India uses a different spice mix. Of course, you can also buy the Garam Masala in the store.



Curry Chicken Salad with Mango

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Course: Main, Salad
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal

Ingredients

Para el pollo con curry

  • 1 chicken breast cut in half like a butterfly
  • 3 tbsp unsweetened Greek yoghurt
  • 1 tsp curry powder
  • ½ tsp Garam Masala opcional
  • Salt to taste
  • Vegetable oil

For the dressing

  • 120 g unsweetened Greek yoghurt
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • Water to adjust the texture if needed

For the salad

  • 120 g iceberg lettuce about ¼ of a lettuce
  • ½ mango peeled and cubed
  • 30 g raisins if they're too hard, you can hydrate them for 10 minutes in boiling water beforehand
  • 50 g cashews
  • Mint leaves

Instructions

For the curry chicken

  • Mix the yoghurt with the curry, Garam Masala and salt.
  • Marinade the chicken in the yoghurt mix for 30 minutes in the fridge.
  • Spread a bit of vegetable oil on a pan over medium-high heat and cook the chicken for about 3 minutes per side. Remove it and cut it once it has cooled down completely.

For the dressing

  • Mix all the ingredients and adjust the texture with water if needed.

For the salad

  • Serve all the ingredients for the salad with the chicken and dressing.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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