Curry Chicken Salad With Mango and Apple
I'm not sure where I found this recipe but I do know that I absolutely adore it. Over the years, I have given it my own special touches with the addition of ginger powder, lime zest and apples. I can never leave a recipe alone. :) The strength of the curry powder is up to you. I like to use a medium curry because I think the little bit of heat works well with the sweetness of the mango and apple. This chicken salad is a wonderful balance of heat, tang, sweetness and crunch. Enjoy!
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
2 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup green onions, chopped
1 firm-ripe mango, peeled and chopped
1 cup apple, skin on, chopped
1/2 cup slivered almonds, coarsely chopped
1. Bring 4 cups water and the chicken broth to a simmer in a saucepan. Add chicken and simmer, uncovered, until chicken is cooked through, about 15-20 minutes. Transfer the chicken to a plate and cool for 10 minutes. Chop the chicken into 1/2-inch pieces.
2. While the chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, lime zest, honey, ginger powder, salt, and pepper in a large bowl.
3. Add chicken, onion, mango, apples, and almond. Stir gently to combine.
4. Serve in a tortilla wrap, on a bed of greens, a bagel, a bun, crackers or whatever your creative mind can come up with.