Chicken Curry Salad

Irishgal523's Note:

A curry salad that can be used as a topper for traditional salad or as a sandwich or pita filling...light and healthy! This dish tastes best cold so optimal serving would be if you made it a few hours early and refrigerated it

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1/2 cup yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons curry powder (yellow)
• 1 tablespoon fresh ginger (grated on the cheese grater with the teeny holes)
• 1 chicken breast, cooked
• 1 apple, medium, diced
• 1/2 cup red onion, diced
• 1/4 cup almonds, chopped
• 1 mango, peeled, cored, and cubed
• 4 green onions, chopped

Directions:

1. combine yogurt, lemon juice, curry, ginger and a dash of salt in a bowl, refrigerate.
2. mix chicken, apple, onions, and almonds in a bowl and toss.
3. add yogurt curry topping to chicken mix; toss.
4. slowly mix in mango.

Reviews

[engie.jp]

Love this one, will make it again. Though I like spicy, I think I'll cut down the red onion next time. I omitted mango and apple (don't have them in my fridge this time) and serve this on top of greens. Oh, I used Brown Cow Mapple youghurt (what I have right now).

[Frankenchef]

If you love curry, this recipe is definitely a 'must make'. I omitted the red onion, green onion, and mango (mango is not in season in my climate) and the result was excellent. I've also made with canned turkey and canned chicken--both excellent results. Will definitely make again.