Curry Chicken Salad With Mango Chutney Recipe

Ingredients

To make a delicious curry chicken salad with mango chutney, you need the following ingredients: 4 skinless and boneless chicken breasts, 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 2 tablespoons of olive oil, 1/2 cup of mango chutney, 1/4 cup of plain Greek yogurt, 1/4 cup of chopped walnuts, 1/4 cup of sliced green onions, and 1/4 cup of chopped fresh cilantro. Additionally, you will need salt and pepper to taste.

Instructions

Start by preheating your oven to 400 degrees Fahrenheit. Place the chicken breasts in a baking dish and season with the curry powder, cumin, salt, and pepper. Drizzle the olive oil over the chicken breasts and spread it evenly with a spoon. Bake the chicken breasts in the oven for 25 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. Once the chicken has finished cooking, remove it from the oven and let it cool completely.

In a medium-sized bowl, mix together the mango chutney, Greek yogurt, walnuts, green onions, and cilantro. Once the chicken has cooled, dice it into cubes and add it to the mango chutney mixture. Mix everything together until it is evenly combined. Serve the curry chicken salad on a bed of lettuce, with a side of crackers or crusty bread.

Nutrition

One serving of this curry chicken salad with mango chutney contains approximately 290 calories, 16 grams of fat, 20 grams of protein, and 8 grams of carbohydrates. Additionally, this dish is a good source of dietary fiber, iron, magnesium, and vitamin C.

Serving Suggestions

This curry chicken salad with mango chutney is a delicious and nutritious lunch or dinner option. To make it a complete meal, serve it with a side of roasted vegetables or a green salad. You can also serve it with some crusty bread or crackers for an added crunch. This salad can be served hot or cold, so feel free to enjoy it at your preferred temperature.

Storage

This salad can be stored in an airtight container in the refrigerator for up to three days. Reheat it in the microwave for a few seconds before serving, if desired. You can also freeze the salad in an airtight container for up to three months. Thaw it overnight in the refrigerator and reheat it before serving.