Mango Chicken Salad Recipe - Cooking Index
Mango Chicken Salad Recipe - Cooking Index
In addition this, there are several other fruit and chicken breast combinations you might want to fix. See the variations "Red And Green Grapes Chicken Salad" and "Apple And Walnut Chicken Salad" (recipes included in this collection) for inspiration -- each one is as easy as this recipe.
Type: Chicken, Poultry| 3 | Chicken breasts - - (about 1 lb each) | |
| 2 | Mangoes - peeled, pitted, and cut into 3/4" pieces | |
| Salt - to taste | ||
| White pepper - freshly ground, to taste | ||
| 1 cup | 146g / 5.1oz | Coarsely chopped toasted cashews |
| 2 tablespoons | 30ml | Chopped cilantro |
| Poaching Liquid | ||
| 4 cups | 948ml | A basic chicken stock - * see note |
| 1 | Celery leaf | |
| 1 | Parsley sprig | |
| 1 | Salt | |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Dressing | ||
| 1/3 cup | 78ml | Sour cream |
| 1/3 cup | 78ml | Mayonnaise |
| 1/2 teaspoon | 2.5ml | Curry powder |
| 1/2 teaspoon | 2.5ml | Ground cumin |
* Note: See the "A Basic Chicken Stock" recipe which is included in this collection.
Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.
In a large bowl, place the mangoes and the chicken. Toss to mix well.
In a small bowl, whisk together the sour cream, mayonnaise, curry powder, and ground cumin. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.
Cover and chill the salad for 1 hour or more. Just before serving, stir in the cashews and top with the cilantro. This recipe serves 4 to 6.
Source:
MORE CHICKEN BREASTS by Diane Rozas
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