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Hot and Cold Curry Chicken Salad

June/July 2007

Hot and Cold Curry Chicken Salad

Tina Rupp enlarge

By: Rachael Ray
From: 30-Minute Meals »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Wine Pairing Icon

PAIR WITH:

Folonari Pink Pinot Grigio 2005 (Italy)


  • 4 Servings
  • Prep 20 min

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
  • One 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

Easy does it
Use the rim of a spoon to peel the ginger.

Directions:

  1. 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.

  2. Season the salad to taste with salt and pepper and pass the pita around the table.
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