Crunchy Curried Chicken Salad

Another curry recipe for my friend Diana and again, I haven’t made this one myself, but it is a Pampered Chef recipe (“29 Minutes to Dinner Volume 2″) so it will be tasty!

1/2 cup whole cashews

1/2 cup sweetened flaked coconut

1 tablespoon curry powder

2 tablespoons mango chutney

1/2 cup plain yogurt

3 cooked boneless, skinless chicken breasts (about 3 cups)

2 – 3 green onions with tops

1 large Granny Smith or Jonathan  apple

4 cups mixed baby greens

1  Toast cashews, coconut and curry powder.  Place cashews in Small Micro Cooker.  Microwave, uncovered, on high 1 – 2 minutes or until cashews are fragrant, stirring every 30 seconds, remove and set aside.  Place coconut in same Micro Cooker and microwave on high 2 – 3 minutes or until deep golden brown, stirring every 20 seconds and set aside.  Place curry powder into Saute Pan and cook over medium-high heat 1 – 2 minutes or until fragrant.

2  Prepare dressing.  In Stainless Mixing Bowl, combine chutney and curry powder.  Add yogurt and still until smooth.  Reserve 1/4 cup dressing.

3  Assemble salad.  Using Chef’s Knife, dice chicken into 1” pieces.  Thinly slice green onions and apple.  Add chicken and green onions to remaining dressing in bowl and stir to coat.  Combine apple and mixed greens in separate bowl.  To serve, divide greens among serving plates and top with chicken mixture.  Sprinkle with cashews and coconut.  Drizzle with reserved dressing.

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