Curried chicken & Mango salad

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I first tasted this delicious salad at my sister Mireille’s. It is part of a cookbook that her friend Jude Rand wrote for her sons. Jude writes, at the beginning of her cookbook:

“When our first-born went off to university in 1998, it occurred to me that our family’s recipes would get lost if I didn’t make an effort to write them down.  So that year, I started this collection of our favourites and I gave our son Kyo a copy of the first edition for Christmas. I updated it four years later when his brother Michel went off to college, and I have updated it a couple of times since. 

Jude first emailed the cookbook to a few friends, including my sister, who had heard about this endeavour. Through word of mouth (no pun intended!), and thanks to the internet, it has become part of  many a family’s standard fare, including mine! Jude obtained this particular chicken salad from a caterer in Ottawa, where she and her family lived for a while. It is so simple, refreshing, nutritious, and tasty! I have prepared it many times and each time it reminds me of Jude and of my sister.

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Curried chicken and mango salad

15 minutes

15 minutes

Category: Recipes, Salads

4 to 6

Curried chicken and mango salad

Ingredients

  • 2 full chicken breasts, without skin or bones
  • 1 large ripe firm mango
  • 18-24 large firm grapes (red or green)
  • A big handful of whole almonds, toasted (about 12)
  • 1 avocado, cubed (optional)
  • 1/4 red onion, thinly sliced (optional)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tsp curry powder

Instructions

  1. Remove any leftover fat from chicken breasts
  2. Very gently poach the chicken breasts in water just until done, without overcooking
  3. Cool thoroughly and cut into bite-sized pieces.
  4. Boil unpeeled almonds in water for 3 minutes
  5. Remove almond skin by pressing gently
  6. Pat dry almonds
  7. Either toast almonds in a 375 F oven for 15 minutes, or dry roast in frying pan, stirring almonds constantly
  8. Peel and cube avocado
  9. Peel and slice the onion.
  10. Peel and cut the mango into bite-sized pieces
  11. Cut the grapes in half and remove the seeds, if any
  12. Thoroughly combine the sour cream, mayonnaise and curry powder
  13. Toss all ingredients et voila!
http://foodtalks.recaa.ca/curried-chicken-mango-salad/

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