Creamy Chicken Salad with Almonds and Mango recipe

Filling and flavoursome recipe for Curried Chicken Salad with mango and feta

Ingredients
4 chicken breasts sliced into 2cm chunks
1 Onion sliced
15ml Tomato Paste
10ml Curry powder
80ml Chutney
80ml Mayonnaise
5ml Sugar
20ml Apricot Jam
125ml Plain Yoghurt
10ml Lemon Juice
Salt and Black Pepper
Oil for frying

Salad for Serving:
Salad leaves
1 disk Feta Cheese
1 Mango peeled and cut into bite size pieces
40g Toasted Flaked Almonds (I toasted them myself in a dry pan)
Fresh coriander or basil for garnish (optional)

How to
Fry the Chicken in a little oil until turning golden, but not cooked through. Remove the chicken from the pan and set aside.

Add the onions to the pan and more oil if necessary. Fry onions until soft. Add the tomato paste and the curry powder and fry for 1 minute. Add rest of the ingredients (except the salad ingredients).

Stir the sauce and let it simmer for 5-8 minutes. Add the chicken and cook until chicken is cooked through. Check seasoning and adjust. Turn off the heat and allow to cool.

Place the salad leaves on the plate. Place the chicken coated in the sauce on the leaves.

I didn’t use all the sauce but add as much as you would like to your salad. Place pieces of mango around the plate.

Sprinkle with feta and almonds. Top with garnish and black pepper. Serve and enjoy

Recipe kindly provided by Homemade Heaven food blog.

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