There’s something about Curried Chicken Salad that I just love. It’s bright in both color and flavor, gives a pungent kick, and is full of mix-ins of different textures that make for a great bite. B and I decided to make ourselves a nice refreshing healthy lunch, and because I know she’s also a major CC (curried chicken) lover, I thought I’d whip us up a batch. While I had never made it before, its a recipe that can be easily dissected through my palette and I combined all my favorite things from the best chicken salads I’ve had and put them into this dish. The special thing about mine however? It’s much lighter and healthier because NO mayonnaise is used. Mayo gets replaced with greek yogurt for a flavor thats just as rich and full, but will keep your Fourth of July figure in check. Roasted chicken gets tossed with almonds, dried apricots, fresh mango, scallions and a mango curry sauce for an amazing blend that will have your tastebuds singing and you’re bod still banging. Eat on thick slices of rustic grain toast, lettuce cups, or over some greens for a deeeelish lunch and enjoy. B and I certainly did.
Remove the meat from the bones and roughly chop into hearty sized pieces. Use all the meat, white and dark. Set the chicken aside.
In a bowl combine the chicken with all yo mix-ins.
Toss the chicken and mix-ins with the sauce and put in the fridge to chill for at least 15 minutes. Sprinkle with fresh scallions and enjoy yo lunch !