Chicken and mango are one of those way overdone combinations that you see at every panini bar. However, when you put them together yourself with a perfectly ripe mango and some fresh curry powder you end up with flavours those wannabes are trying to emulate. Plus anything where you add a bunch of cilantro can’t be all bad right?
This week’s Weekend Herb Blogging is being hosted by The Chocolate Lady at In Mol Araan. Cilantro is definitely one of the best used herbs in our house, but sadly the one I planted in the garden has bolted, apparently it needed more sun then my forest garden could provide. One day I will be able to grow tomatoes, peppers, and cilantro, but apparently it isn’t today.
This is another great dinner for the hot weather, I picked up the 1/2 chicken for $5 at the local deli and the only heat generating activity involved was toasting the bread.
[print_this]Curried Mango Chicken Salad
(makes 2-4 sandwiches)
½ roast chicken, cooked, and shredded
3 tablespoons mayonnaise
1 tablespoon whole milk plain yogourt, or sour cream
1 teaspoon Dijon mustard
2 teaspoons curry powder
1 handful cilantro, chopped
1 scallion, finely sliced
½ mango, diced small
salt and pepper
1. Combine mayo, curry, yogourt, mustard and salt and pepper. Taste for seasoning.
2. Combine thoroughly with the chicken, scallion and cilantro. Gently toss in the mango.[/print_this]