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Sify Home > Food > Nonvegrecipes > Category > Raitas salads and soups > Salads > Chicken Salad with Mango
Chicken Salad with Mango
Method
- Take one tsp salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high flame heat.
- Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through.
- Cool for about 30 minutes.
- In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper and half tsp salt.
- Drain chicken and sliced into bite size pieces.
- Toss chicken, mango, celery and coriander with dressing.
- Line platter with lettuce.
- Top with salad, and almonds, if using.
Ingredients:
500 gms - skinless, boneless chicken breast halves
1/4 cup - mayonnaise
2 tbsp - mango chutney
1/4 cup - coriander leaves, cut
3 - celery stalks, thinly sliced
1/3 cup - curd
1 - big size mango, diced
2 tbsp - sliced almonds, toasted
lettuce leaves
500 gms - skinless, boneless chicken breast halves
1/4 cup - mayonnaise
2 tbsp - mango chutney
1/4 cup - coriander leaves, cut
3 - celery stalks, thinly sliced
1/3 cup - curd
1 - big size mango, diced
2 tbsp - sliced almonds, toasted
lettuce leaves
Other Ingredients:
2 tbsp - lemon juice
1/4 tsp - ground black pepper
1 tsp - curry powder
RECIPES BY REHANA KHAMBATY
