Nothing says summertime like homemade chicken salad atop crusty whole grain bread or a bed of arugula, and this recipe takes chicken salad to a whole other level of flavor: I use mango instead of grapes for a touch of sweetness and juiciness, crunchy cashews in place of traditional pecans, and a lightened-up dressing using yogurt that pays homage to Indian cuisine! Don’t be intimidated by the list of ingredients, as chances are you have most of these in your fridge or cabinet already J Serves 8 (Leftovers will hold in fridge for 5 days)
Why (the science): The turmeric that makes curry so bright orange is a powerful anti-inflammatory that can reduce muscle and joint pain, and even alleviate cramps and arthritic pain!
1.5 lbs. boneless, skinless chicken breasts, rubbed with olive oil and seasoned with salt
2 tablespoons olive oil
1 yellow onion, finely diced
2 tablespoons curry powder
½ teaspoon salt
½ teaspoon pepper
2 cloves of garlic, minced
½ cup plain Greek yogurt or Icelandic skyr
½ cup mayo
⅟3 cup golden raisins
⅟3 cup cashew halves
1 cup mango, diced (use frozen cubes as a shortcut and chop into smaller pieces)
2 tablespoons fresh parsley, chopped finely
3 tablespoons fresh cilantro, chopped finely
Salt and pepper to taste
Preheat oven to 425˚F. Roast chicken breasts for 20 minutes.
Meanwhile, heat olive oil in pan over medium heat. Add onion, curry powder, salt, and pepper. Cook and stir until onion is softened, about 5 minutes. Add garlic and cook for an additional 2 minutes.
In a large glass or ceramic bowl, add yogurt, mayo, raisins, cashew halves, parsley, cilantro, mango, and onion mixture (can still be warm when added).
When chicken has finished roasted, pull chicken into bite size pieces with two forks and add to curried yogurt and mayo mixture. Stir until chicken is coated and all ingredients are evenly distributed.
Cover and refrigerate chicken salad for at least 1-2 hours to allow flavors to meld.
Taste, then salt and pepper before serving.
Enjoy with your favorite crusty bread or salad!