Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • 1/4 cup (60ml) Greek yogurt (full-fat or non-fat)
  • 2 tbsp (30ml) mango chutney (finely chopped)
  • 1 tbsp (15ml) curry powder (mild or medium)
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) cayenne pepper (optional)
  • 1 cup (150g) celery, finely chopped
  • 1/2 cup (75g) red onion, finely chopped
  • 1 cup (175g) fresh mango, diced
  • 1/2 cup (85g) golden raisins
  • 1/4 cup (20g) toasted slivered almonds (optional garnish)
  • Fresh coriander/cilantro, roughly chopped (optional garnish)

Instructions:

  1. Season chicken breasts with olive oil, salt, and pepper. Cook in a skillet or pot until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly, then dice or shred.
  2. In a mixing bowl, whisk together mayonnaise, Greek yogurt, mango chutney, curry powder, lemon juice, salt, and cayenne pepper (if using). Cover and chill in the fridge for at least 30 minutes.
  3. In a large mixing bowl, combine the diced or shredded chicken, chopped celery, red onion, mango, and golden raisins.
  4. Pour the chilled dressing over the salad mixture. Gently toss to coat all ingredients evenly.
  5. Garnish with toasted slivered almonds and fresh coriander (optional). Serve chilled.