Hot and Cold Curry Chicken Salad
June 2007
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4 servings Prep: 20 mins
Ingredients
- 1 1/2 cups plain whole milk yogurt, preferably Greek
- 3 tablespoons curry paste
- 2 tablespoons honey
- Grated peel and juice of 1 lemon or 2 limes
- 1 clove garlic, grated
- 1 2 inch piece fresh ginger, peeled and grated
- 1 rotisserie chicken, skin removed and meat chopped or shredded
- 1 mango, cut into small cubes
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 4 ribs celery, chopped
- 1/4 cup sliced or slivered almonds, toasted
- Salt and pepper
- Toasted pita or other flatbread, to pass around the table
Directions
- In a large bowl, combine the yogurt, curry paste, honey, lemon peel, lemon juice, garlic and ginger. Add the chicken, mango, bell pepper, onion, celery and nuts and toss to combine.
- Season the salad to taste with salt and pepper and pass the pita around the table.
