Lightened-Up Curried Chicken Salad
Prep Time
30 min prep time
Number of Servings
serves 6
Ingredients

Dressing

  • [q:1/3] cup mayonnaise
  • 1 avocado, peeled, pitted, and smashed
  • 2 Tbsp fresh lime juice
  • 2 Tbsp mango chutney
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp curry powder
  • [q:1/2] tsp salt
  • [q:1/4] tsp freshly ground black pepper

Salad

  • 4 cup diced, cooked chicken (preferably grilled)
  • [q:1/3] cup finely chopped red onion
  • [q:1/2] cup diced celery
  • [q:1/2] cup chopped cashews, toasted
  • 4 tsp dried goldenberries*
  • 1 Tbsp chopped fresh cilantro leaves, plus more for garnish
Directions
  1. Make dressing: Combine all dressing ingredients in a blender, and pulse until smooth. Or to prepare by hand, make sure avocado and chutney’s mango pieces are smashed smooth (you can use a fork to do this), and then whisk all dressing ingredients together in a medium bowl. Taste dressing and adjust seasoning to your liking.
  2. In a serving bowl, stir together chicken, onion, celery, cashews, goldenberries, and cilantro. Toss with just enough dressing to coat. Taste and add more if necessary.
  3. Garnish with extra cilantro to serve. This salad may be made an hour ahead of serving and refrigerated to chill.
Nutrition Info
442 Calories, 34 g Protein, 14 g Carbohydrates, 4 g Fiber, 28 g Total fat (6 g sat), 398 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B12, [nutrition:1] Vitamin E, K, Folate, Iron, Magnesium, Potassium, Zinc