Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mango Curry Chicken Salad Sandwich
Mango Curry Chicken Salad Sandwich
Ingredients:
3 tablespoons whole milk Greek yogurt
1/2 teaspoon curry powder
1 tablespoon olive oil
Squeeze fresh lemon juice
Pinch kosher salt
Pinch sugar
3 to 4 ounces cooked chicken, torn into 1- to 2-inch pieces
1 tablespoon chunky mango chutney, such as Major Grey’s
1 tablespoon toasted slivered almonds (see NOTE)
2 tablespoons diced mango
2 or 3 leaves butter or bibb lettuce
2 slices challah
About the Recipe
A double dose of mango — fresh and chutney — goes into this aromatic salad based on a yogurt dressing reminiscent of a tandoori marinade.
There’s no need to cook a chicken unless you want to, because this is the perfect use for a store-bought rotisserie bird.
This recipe scales up easily if you want to make enough chicken salad for a few days.
NOTE: Toast the almonds in a small dry skillet over medium heat, tossing frequently, until fragrant, 3 to 5 minutes.
From Voraciously lead writer Becky Krystal, inspired by a recipe from chef Scott Drewno of Chiko in Washington.
Nutritional Info
Getting it done:
In a medium bowl, whisk together the yogurt, curry powder, olive oil, lemon juice, salt and sugar.
Stir in the chicken, chutney, almonds and diced mango.
Pile the chicken salad on top of the lettuce in between the slices of challah.
Variations: Use cucumber instead of mango. Opt for another kind of nut.
Change the flavor profile with a different spice blend.
Try in a wrap or pita.
Ingredients:
3 tablespoons whole milk Greek yogurt
1/2 teaspoon curry powder
1 tablespoon olive oil
Squeeze fresh lemon juice
Pinch kosher salt
Pinch sugar
3 to 4 ounces cooked chicken, torn into 1- to 2-inch pieces
1 tablespoon chunky mango chutney, such as Major Grey’s
1 tablespoon toasted slivered almonds (see NOTE)
2 tablespoons diced mango
2 or 3 leaves butter or bibb lettuce
2 slices challah
Getting it done:
In a medium bowl, whisk together the yogurt, curry powder, olive oil, lemon juice, salt and sugar.
Stir in the chicken, chutney, almonds and diced mango.
Pile the chicken salad on top of the lettuce in between the slices of challah.
Variations: Use cucumber instead of mango. Opt for another kind of nut.
Change the flavor profile with a different spice blend.
Try in a wrap or pita.
About the Recipe
A double dose of mango — fresh and chutney — goes into this aromatic salad based on a yogurt dressing reminiscent of a tandoori marinade.
There’s no need to cook a chicken unless you want to, because this is the perfect use for a store-bought rotisserie bird.
This recipe scales up easily if you want to make enough chicken salad for a few days.
NOTE: Toast the almonds in a small dry skillet over medium heat, tossing frequently, until fragrant, 3 to 5 minutes.
From Voraciously lead writer Becky Krystal, inspired by a recipe from chef Scott Drewno of Chiko in Washington.
Nutritional Info
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