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
- 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
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