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Curried Chicken Salad

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
120 min
SERVINGS
6 servings
Salad British World
Curried Chicken Salad
Ingredients
  • 6 skinless, boneless chicken breast halves
  • 1/3 cup sultana raisins
  • 1 (1 pound) large mango, peeled, thinly sliced
  • 2/3 cup mayonnaise
  • 1 teaspoon mild curry powder
  • 1 tablespoon mango chutney
  • 1 teaspoon fresh lemon juice
  • 1 pinch salt and ground black pepper
  • 3/4 cup toasted cashews
Instructions
1
Submerge chicken pieces in a salted, vigorously boiling water bath until they lose their pink hue and reach an internal temperature of 165 degrees Fahrenheit, approximately 20 minutes. Remove from the water with a slotted spoon and let it sit at room temperature for a while before slicing into thin, 1/2-inch wide strips.
2
Combine the chicken strips with the sweet and chewy raisins, along with half of the diced mango, in a large serving dish.
3
In another bowl, whisk together the creamy mayonnaise, aromatic curry powder, tangy chutney, and a squeeze of fresh lemon juice until well combined. Add a pinch of salt and pepper to taste, then gently fold the mixture into the chicken and raisin combination. Stir in half of the toasted cashews to add some crunch.
4
Transfer the chicken and mango mixture to a large platter, garnish it with the remaining diced mango strips and toasted cashews, and serve immediately.