Curried Chicken Salad with Mangoes and Toasted Cashews Recipe
Ingredients
| Mayonnaise | 3 Tablespoon | |
| Chicken broth | 3 Tablespoon | |
| Yogurt | 2 Tablespoon | |
| Curry powder | 1/2 Teaspoon | |
| Cooked | 2 Cup (16 tbs), cubed | |
| Mango | 1 | |
| Fresh, young spinach leaves, stems removed | ||
| Cashews | 1/2 Cup (16 tbs) | |
Directions
Whisk together the mayonnaise, chicken broth, yogurt, and curry until well-blended.
Stir into the chicken until all pieces are coated.
Peel and slice the mango from its stone.
Cube the mango to about the size of the chicken pieces.
Gently stir into the chicken.
Arrange the salad on a bed of raw spinach leaves.
Refrigerate until ready to serve.
Toast the cashews under the broiler (watch carefully!) or in a toaster oven set for medium toast.
Sprinkle them over the salad.
Stir into the chicken until all pieces are coated.
Peel and slice the mango from its stone.
Cube the mango to about the size of the chicken pieces.
Gently stir into the chicken.
Arrange the salad on a bed of raw spinach leaves.
Refrigerate until ready to serve.
Toast the cashews under the broiler (watch carefully!) or in a toaster oven set for medium toast.
Sprinkle them over the salad.
Chef
