Curried chicken salad

37

PREP TIME

25 min

TOTAL TIME

40 min

Makes

6 Servings

Curried chicken salad

Curried chicken salad.
Photo, Roberto Caruso.

Take dinner outside with this simple and fresh picnic supper. Pair with a light chardonnay to complement the curry and mango.

Ingredients

  • 3 skinless, boneless chicken breasts , halved lengthwise
  • 1/2 cup mayonnaise
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/2 tsp curry powder
  • 1/4 tsp salt
  • 2 ripe mangoes , diced
  • 1/4 cup dried cranberries
  • 2 green onions , thinly sliced
  • 1 celery stalk , finely chopped
  • 6 leaves Boston lettuce
  • 6 English muffins , toasted

Instructions

  • ARRANGE chicken in a single layer in a large pot. Add water to just cover. Bring to a boil over medium-high. Flip chicken, reduce heat to medium and simmer until cooked, about 6 more min. Cool.
  • STIR mayo with lemon zest, juice, curry and salt in large bowl. Using 2 forks, shred chicken, then stir into mayo mixture with mango, cranberries, green onions and celery. Divide among muffins with lettuce leaves. Sandwich with tops.

Nutrition (per serving)

  • Calories
  • 455,
  • Protein
  • 30 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 18 g,
  • Fibre
  • 4 g,
  • Sodium
  • 514 mg.
Wine Pairings

Curried chicken sandwich. Pair it with: A crowd-pleasing chardonnay.
Exploding with ripe peaches and seductive vanilla spice, this chardonnay complements the curry and mango in the salad. It’s not as heavy as a typical chardonnay, but the flavour is still full and rich.
Our pick: Ghost Pines Winemaker’s Blend Chardonnay, California, $20.

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