Looking to make a delicious picnic salad? Or a yummy make-ahead recipe that tastes even better the next day? This curry chicken salad with grapes and mango is it.
Although, mine rarely makes to the next day. Just make a batch, put it in the fridge and watch what happens. Anyone in search of a snack will eat it by the spoonfuls straight from the bowl and it will simply disappear.
There aren’t many things Chris won’t eat and mayonnaise is at the top of that list. He detests it! So when I make dishes that have to have mayo in them (crab cakes, blue cheese dressing, etc…) I really watch how much I throw in there. I always manage to sneak it past him though…it’s become a bit of an enjoyable challenge now 😉 Plus, mayo is pretty high in calories and saturated fat, another reason to use it sparingly.
This delicious curry chicken salad cuts down on the mayo by adding some yogurt, which gives it a nice, but light, creaminess.
Most commonly, chicken curry salad involves apples and raisins, but I make mine a bit more exotic by adding one of my favorite fruits…mangoes. The mixture of sweet seedless grapes and mangoes with the curry spices is so tasty!
The salad is delicious on its own or over a bed of greens. Or spoon some into a whole wheat tortilla to make curry chicken salad wraps, or serve with some pita pockets or toasted pita bread chips.
Curry was invented where??
Well this was fascinating to learn: Curry chicken salad started in Britain and curry powder is a British creation. (WHAT??) I always associated curry with India, so how could this be? Turns out, during the British occupation of India in the 1800’s, British colonial cooks got tired of making all the labor intensive spice mixes that sometimes involved toasting and grinding together more than 20 spices and so invented a pre-made all inclusive “curry spice”. This spice mixture led to the invention of a dish specifically to be served during a banquet to honor the coronation of Queen Elizabeth in 1935. The cold curry chicken salad was called “The Coronation Chicken”, and quickly became a favorite throughout Europe.
- 1 1/2 lbs skinless boneless chicken breasts (3 to 4)
- 2 cups chicken broth
- 4 cups water
- 1/3 cup mayonnaise
- 1/2 cup plain yogurt (Strauss if you can get it)
- 2 tbs olive oil
- 5 tsps curry powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbs fresh lime juice
- 1 tsp honey
- 1 small red onion, or half of a large one, finely chopped (1 cup)
- 1 firm but ripe mango, peeled, pitted and chopped
- 1 cup seedless red grapes, halved
- 1/2 cup salted roasted cashews, coarsely chopped
In a saucepan big enough to fit all the chicken, bring the chicken broth and water to a boil. Immediately, lower heat to a simmer and add the chicken breasts. Simmer, uncovered, for 6 to 8 min.
While chicken simmers, heat olive oil in a small skillet over med heat. Stir in the curry spice and toast, stirring frequently, for a couple of minutes. The curry should get very fragrant.
Remove simmering pan from heat, cover, and let chicken sit for 15 to 20 minutes until cooked through. Transfer chicken to a plate and let cool for about 10 minutes. Cut the breasts into 1/2 inch pieces.
Whisk together mayonnaise, yogurt, curry / oil mixture, ginger, salt, pepper, honey and lime juice in a large bowl. Add the chicken, onion, mango, grapes and cashews. Stir everything together to combine.