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. :)
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)
Step 1: Poach chicken. To poach place chicken breast in enough water to cover it with salt and black pepper. Heat water on medium heat until water starts to simmer then reduce heat to medium and allow chicken to cook for 20 minutes. Remove chicken from poaching liquid and allow to cool off. Then diced into small pieces.
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 little salt on medium heat. When the onions are soft (about 4-5 minutes), add the curry powder and stir well for 30-45 seconds to cook the "raw" taste out of the curry powder.
Step 3: Then turn off the stove and add the mango chutney and the poached diced chicken to the pan. Combine all ingredients well.
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.
Note: I used this brand of Mango Chutney. I am not affiliated nor was I paid to mention them in this post. I just personally use this brand and enjoy it.
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