Chicken salad with mango curry dressing

Chicken salad with mango curry dressing

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A delightful, creamy salad flavoured with mango chutney and curry.

Ingredients

Quantity Ingredient
1 barbecued chicken
3-4 spring onions
4 celery stalks
1/2 cucumber, peeled
1 small mango, neatly cut
green lettuce leaves

Dressing

Quantity Ingredient
200g thick greek yoghurt
2 1/2 tablespoons mango chutney, or to taste
1 1/2 teaspoons curry powder, or to taste
1/2 garlic clove, minced
pinch sea salt
splash water if needed

Method

  1. Remove the chicken skin and bones, cut the meat into pieces and transfer to a large bowl.
  2. Finely shred the spring onions, cut the celery and cucumber into small pieces, and add them to the bowl. Peel and cut the mango into neat pieces, and add them too.
  3. Rinse the lettuce leaves, spin them in a salad spinner or gently pat dry. Set aside, ideally in the fridge to make them extra crisp.
  4. Combine the dressing ingredients (add a little water if too thick), season to taste and then fold the dressing into the ingredients in the bowl. You can prepare the recipe up to this point ahead of time.
  5. Arrange the salad in the centre of a platter, decorating with crisp lettuce leaves around the edges. As a final touch, sprinkle the salad with a hint of extra curry powder.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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