Recipes

Tropical Curried Chicken Salad

35 min • 4 servings •

John S

35 min • 4 servings•

John S

Chicken and mango salad with creamy dressing served on a bed of lettuce leaves.

This is a great fresh, tropical salad for brunch or light meal. The mixture of exotic fruits, curry, and a touch of honey make this a salad to remember. This will make about 4 servings.

Ready

2 quarts water

4 boneless, skinless chicken breasts

¾ cup plain yogurt

1 Tbsp fresh lime juice

1 Tbsp honey

⅛ tsp vanilla extract

1 tsp curry powder

⅛ tsp salt

½ tsp fresh ground black pepper

½ cup peeled, cubed mango

½ cup peeled, cubed papaya

4 lettuce leaves, washed and patted dry

Set

Medium saucepan

Medium non-reactive bowl

Go!

Bring water to a boil in a medium saucepan.

Add chicken, reduce heat and simmer 15 minutes or until chicken is tender.

Remove chicken and let cool. Cut into ½ inch pieces. Set aside.

Combine yogurt, fresh lime juice, honey, curry powder, vanilla extract, salt and pepper in a medium bowl. Mix well.

Add mango, papaya, and cooled chicken. Toss to combine.

Place lettuce on serving plates. Spoon salad onto lettuce leaves.

chicken salad

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