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Curried Chicken Salad with Mangoes and Toasted Cashews Recipe
|Chicken broth||3 Tablespoon (Cold)|
|Curry powder||1⁄2 Teaspoon|
|Cooked cubed chicken||2 Cup (32 tbs) (Well Packed Measured)|
|Fresh spinach leaves||250 Gram, stems removed (Young Variety)|
|Cashews||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1468 Calories from Fat 714
% Daily Value*
Total Fat 81 g125.3%
Saturated Fat 13 g65.2%
Trans Fat 0 g
Cholesterol 372 mg
Sodium 916 mg38.2%
Total Carbohydrates 67 g22.5%
Dietary Fiber 12.1 g48.3%
Sugars 36.2 g
Protein 124 g248.5%
Vitamin A 505.5% Vitamin C 229.1%
Calcium 39.7% Iron 91.1%
*Based on a 2000 Calorie diet
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.