Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mayonnaise
- 2 tablespoons curry powder
- 1 cup diced mango
- 1/2 cup raisins
- 1/4 cup diced celery
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Start by shredding the cooked chicken into bite-sized pieces. In a large mixing bowl, combine the shredded chicken with the mayonnaise and curry powder.
- Next, chop the juicy mango into bite-sized pieces and add them to the chicken mixture, along with the sweet raisins.
- Add the diced celery and chopped cilantro to the bowl, gently stirring everything together until well combined.
- Serve the salad atop a bed of mixed greens, garnishing with fresh cilantro for added freshness.
Notes
- The salad can be stored in an airtight container in the fridge for up to 3 days.
- To keep the greens fresh, add them just before serving if storing leftovers.
- This dish pairs well with crusty bread or as a filling in wraps.
- For a vegan version, substitute chicken with chickpeas or tofu and use vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: British
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg