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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet Ingredients:
4 cups water |
1 3/4 cups chicken broth (i skipped and just used water to cook the breasts) |
1 1/2 lbs boneless skinless chicken breasts |
1/2 cup mayonnaise |
1/3 cup plain yogurt |
5 teaspoons curry powder (or to taste) |
1 tablespoon fresh lime juice |
1 teaspoon honey |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 medium red onion, chopped (1 cup) |
1 (3/4 lb) firm-ripe mango, peeled, pitted, and chopped |
1 cup red seedless grapes, halved |
1/2 cup salted roasted cashews, coarsely chopped |
Directions:
1. Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
4. Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
5. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
6. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
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