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Curried mango and ginger chicken salad

I first made this recipe for a bridal shower with an English tea party theme.  I wanted to keep the menu somewhat traditional with a few little twists, and thought the curry flavor with raisins and almonds were ideal.  I also like to use a sour cream and yoghurt mixture versus mayonnaise but it can be made with mayonnaise.  I find it may need less salt if using mayonnaise.

The salad can be served in a bowl with other items, or made into tea sandwiches.  I personally like the flavors with a whole wheat bread.

Curried mango and ginger chicken salad

I first made this recipe for a bridal shower with an English tea party theme.  I wanted to keep the menu somewhat traditional with a few little twists, and thought the curry flavor with raisins and almonds were ideal.  I also like to use a sour cream and yoghurt mixture versus mayonnaise but it can be made with mayonnaise.  I find it may need less salt if using mayonnaise.

The salad can be served in a bowl with other items, or made into tea sandwiches.  I personally like the flavors with a whole wheat bread.

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Ingredients

Recipe serves: 6-15
4- 4 ounce (450 grams) boneless, skinless chicken breasts
1/2 cup sour cream
1/4 cup plain full fat yoghurt
1/2 cup mango ginger chutney
2 teaspoons curry powder
1/2 cup raisins, chopped
1 teaspoon salt
several grinds of pepper
1/2 cup sliced almonds, finely chopped, reserving 2 tablespoons for garnish
tea sandwiches
8 pieces of brown bread, crust removed
garnish
leaves of parsley or cilantro (coriander) for top
1 tablespoon mango chutney
sprinkle of almonds
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Curried mango and ginger chicken salad
Posted by
  • time
    45 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • 4- 4 ounce (450 grams) boneless, skinless chicken breasts
  • 1/2 cup sour cream
  • 1/4 cup plain full fat yoghurt
  • 1/2 cup mango ginger chutney
  • 2 teaspoons curry powder
  • 1/2 cup raisins, chopped
  • 1 teaspoon salt
  • several grinds of pepper
  • 1/2 cup sliced almonds, finely chopped, reserving 2 tablespoons for garnish
  • tea sandwiches
  • 8 pieces of brown bread, crust removed

  • garnish

  • leaves of parsley or cilantro (coriander) for top
  • 1 tablespoon mango chutney
  • sprinkle of almonds

Directions

1
Done

In a saucepan with boiling water, poach the chicken until well cooked, about 10 minutes.
2
Done

Allow chicken to cool and then slice into small pieces.
3
Done

In a small bowl, mix together the sour cream and yoghurt. Option: If making tea sandwiches set aside 2-3 tablespoons of the mixture to use later for decoration.
4
Done

Place in a bowl with all the ingredients, aside from the 2 tablespoons of almonds and 2-3 tablespoons sour cream/yoghurt dressing. If not using the salad within an hour, withhold the almonds and add at the last minute (to keep crunchy). Mix together well. Season with salt and pepper, and adjust to preference.
5
Done

Serve in a bowl with the parsley or coriander, mango and almond garnish.
6
Done

tea sandwiches

Make tea sandwiches about an hour before serving and cover with a slightly damp tea towel to keep moist at room temperature.
7
Done

Add a spoonful of chicken salad to slice of bread, place top piece of bread and slice into triangles (a half triangle and the cut again) or into thirds.

8
Done

With a knife, spread the sour cream/yoghurt dressing on one long side of the sandwich and dip into the chopped almonds.
9
Done

Set on a pretty serving plate with a leaf of parsley or cilantro on top.

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