Curried chicken salad
37
- Prep Time25 min
- Total Time40 min
- Makes6 Servings
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 30g, Carbohydrates 45g, Fat 18g, Fibre 4g, Sodium 514mg.
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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