It's back to school time and I'm always looking for ways to get my kids excited about what's in their lunchbox. They find PB&J sandwiches and turkey sandwiches "boring".
My kids love food packed with flavor and dishes on the spicy side. Yes, I have created some spice loving kids! Of course only I am to blame since we spice almost everything up here.
This Curried Chicken and Mango Chutney Salad is just what I needed to spice up their lunchbox meal. It's a little spicy, a little savory and there is a hint of sweetness that comes from the mango chutney that completes this salad perfectly.
My son and my husband can devour a big sandwich loaded with this salad. My daughter on other hand is not always a big fan of sandwiches. So I can pack a small container of this salad with some Ritz crackers for her to top.
This chicken salad also works great for me. I am home alone during the daytime when the kids are back in school so I also crave a quick and easy lunch. I prefer to eat this chicken salad filled inside lettuce leaves.
I poached my own chicken and then diced it for the chicken salad. Of course you can always use a store bought rotisserie chicken and save a couple of steps. I love to "bloom" my curry powder in oil to take away that "raw" curry flavor and really brings out the spices. I also decided to saute the onions and chilies to give them less of a raw taste and punch. Raw onions during school may not make my kids very popular with their friends. :)
This chicken salad is so versatile and it was enjoyed by the whole family. I call this a winner winner chicken dinner... or lunch. :)
Ingredients:
4 cups poached diced chicken (about two large chicken breasts)
1/2 cup finely diced onion
1-2 jalapeno peppers finely diced (seeded for less spice)
1 tsp grated garlic
1 tsp grated ginger
1 tsp curry powder
2 heaping Tbs prepared mango chutney
1 medium carrot peeled and grated
1/2 cup finely diced celery
1/2 cup mayonnaise (or more if desired)
Directions:


Step 2: To make the "curry" part of this dish, heat 2Tbs oil in frying pan. Then saute the onion, jalapeno, garlic and ginger with a

Step 3: Then turn off the stove and add the


Step 4: Next grate one carrot into chicken mixture and stir well. Allow mixture to cook down completely. Refrigerate if necessary.
Step 5: After the chicken has been cooled down completely, add the celery and mayonnaise to chicken mixture and mix well. Taste for salt and seasoning. Serve as a sandwich, in a lettuce wrap (for low-carb option), with crackers or in a tortilla wrap. Enjoy. Refrigerate leftover chicken salad up to 5 days in fridge.

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