I’m in love with curry. Curry powder is actually a mixture of several spices, but the main spice is turmeric. This is the spice that gives curry it’s gorgeous deep yellow color and provides many health benefits in curried dishes. Curry has been thought to reduce inflammation of the joints and protect against cancer, heart disease, and even Alzheimer’s disease. So while my taste buds are dancing, my body is saying “Thank you!”
Here’s a quick and easy recipe to use as a main dish, a salad, a sandwich, or a wrap. And it’s a great way to use leftover chicken. Plus, with the summer heat coming early, it’s time for some cold summer meals.
Curried Chicken Salad
by Heather
Ingredients:
- 3 chicken breasts cooked and diced
- 4 dried mango slices
- ½ c. olive-oil mayonnaise
- ½ c. chopped parsley
- 2 tsp. curry powder
- salt and pepper to taste
Directions:
1. Soak the dried mango slices in water until soft. Then slice in ½-inch pieces.
2. Chop cooked chicken into small pieces.
3. Combine chicken, mango, mayonnaise, and curry powder. Salt and pepper to taste.
4. Gently fold parsley into the mixture.
5. Serve over spinach or fill your favorite gluten-free sandwich bread.
This recipe is linked to:
- Seasonal Sundays hosted by Brittany of Real Sustenance
- Slightly Indulgent Tuesdays hosted by Amy of Simply Sugar & Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of Gluten-Free Homemaker
- Real Food Weekly hosted by Diane of The Whole Gang
- Allergy-Friendly Lunchbox Love Link Party hosted by Allergy-Free Vintage Cooking
Oooh, I love the mango factor in this recipe, Heather. Just had the “innards” of fish tacos today for lunch at a restaurant and mango salsa was included with avocado-cilantro creme fraiche. Oh my that was good! Ironically, I had a hard time choosing between chicken salad and the fish dish. I’ve been slowly joining the large group of curry fans.
xo,
Shirley
Mango is an amazing fruit. It goes so well with sweet, savory, and spicy. I actually made this salad when ripe mango was not available, hence the dried mango. Now that they are everywhere I think I’d make this with fresh mango.
I LOVE mango salsa! I know you enjoyed that!
Mango is a new chicken salad ingredient for me. I bet it’s great. My husband is not a curry fan, but this is something I could make for my lunch and he wouldn’t have to eat it.
Thanks for participating in the salad challenge.
Oooh, it tastes so tropical and sweet. I hope you like it!
I love curried chicken salad! When I make it, I use grapes or apples. Your version with mangoes looks delish.
I’m sharing this at tomorrow’s SIT. Thanks for linking up! (Stumbled it too!)
Bug hugs, my friend!
Amy
Oooh, how cool! Thanks so much for sharing it on Slightly Indulgent Tuesdays. What an honor! I’d love to try grapes and apples next time.
xo
I love curry too, this is a great idea. I make a version with greek yogurt.
Oh, greek yogurt would make it delightfully creamy.
This looks yummy! Would you be interested in sharing it at my new link party featuring allergy-friendly lunchbox ideas? The party goes live on Friday morning at http://allergyfreecookery.blogspot.com. Hope to see you there!
I’d love to! Thanks for stopping by! See you Friday!
Thanks for coming to my lunchbox party! Hope to see you next Friday
Lisa @ Allergy Free Vintage Cookery
That looks delicious and looks perfect for people who are on a diet. I’m going to try out this recipe soon. Thanks for posting this!