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AUSTRALIA | NZ

Spiced chicken and mango salad

Recipe by: Zoë Harpham
EASY
Ready in 25 mins
Reviews  (0) | Tweaks   (0)
Added to favourites by 9 cooks
Prep: 25 mins Cook:
Serves: 4
Here is a modern, lighter version of the traditional Coronation chicken. The familiar curry flavours and vegetables are still present but they have a South-East Asian flavour, with spicy Thai curry paste and juicy fresh mango pieces added. This is the perfect salad for a refreshing summer lunch, accompanied by toasted naan or pita bread.

Recipe provided by:

Readers Digest | Healthy One-Dish Cooking

Ingredients

⅓ cup (50g) unsalted cashew nuts, lightly toasted and chopped
3 skinless, cooked chicken breast fillets (about 400g in total), cubed
4 celery stalks, sliced
¾ cup (100g) dried apricots, thinly sliced
100g rocket
1 mango, peeled, stoned and sliced
CURRY DRESSING:
⅓ cup (85g) low-fat natural yogurt
2 tablespoons 97% fat-free mayonnaise
2 teaspoons mango chutney
½ teaspoon tomato paste
½ teaspoon Thai red curry paste
15g piece preserved stem ginger in syrup, finely chopped, or 1 ½ tablespoons finely chopped glacé ginger
1 lime, zest grated

Preparation method

1.
In a large bowl, make the dressing by mixing together the yogurt, mayonnaise, chutney, tomato paste, curry paste, ginger and lime zest.
 
2.
Add the chicken, celery and apricots to the bowl and lightly toss together until coated with the dressing.
 
3.
Spread the rocket leaves and mango slices on a serving dish. Spoon the chicken mixture on top, then serve scattered with the cashew nuts.
 

Copyright

Copyright by The Readers Digest Association, Inc. 2007

COOK'S TIP

The dressing can be made 2 days ahead and stored in the refrigerator.

VARIATION

To turn this salad into a wonderful sandwich filling, dice the chicken, celery, mango and apricots, then add the dressing and mix well. Pile onto multigrain bread with some rocket leaves.

EACH SERVING

1 portions vegetables, ½ portions fruit

Nutrition

  • Protein 30.5 g
  • Fat 15.5 g
  • Saturates 3.5 g
  • Carbohydrate 31 g
  • Fibre 5.5 g
  • Sodium 272 mg
  • Energy 1650 kJ

My Review:
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Printed from Allrecipes.com.au 2/09/2010