Trevor's Recipe Collection
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
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.
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
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.