Ingredients
Chicken and curry dressing
- 500 g fully cooked, chilled chicken cut into bite-size pieces
- 100 g mayonnaise about ⅓ cup plus 1 tablespoon
- 100 g plain Greek yogurt about ⅓ cup plus 1 tablespoon
- 3 tbsp mango chutney about 45 g
- 2 tsp mild curry powder about 6 g
- 1 tbsp fresh lemon juice 15 ml
- 30 g golden raisins or sultanas about 3 tablespoons
- 20 g green onion finely chopped
- 0.25 tsp fine salt adjust to the seasoning of the chicken
- 0.125 tsp ground black pepper
To finish
- 20 g sliced almonds toasted and cooled; about ¼ cup
Equipment
- Cutting board and knife
- Large mixing bowl
- Small bowl
- Whisk or fork
- Spatula
- Measuring cups, spoons and kitchen scale
Instructions
Mix, chill and serve
- On a clean cutting board, cut the fully cooked, chilled chicken into bite-size pieces. Wash hands and utensils as needed to prevent cross-contamination.
- In a small bowl, whisk the mayonnaise, Greek yogurt, mango chutney, curry powder and lemon juice until smooth. Taste; add the salt and pepper gradually, accounting for any seasoning already on the chicken.
- Put the chicken in a large bowl. Add the dressing, sultanas and chopped green onion, then fold gently until the chicken is evenly coated.
- Cover and refrigerate for 30 minutes. Stir once before serving. Scatter toasted, cooled sliced almonds over each portion just before eating.
- Serve in sandwiches or over greens. Refrigerate leftovers promptly at 40°F (4°C) or below, counting the three-to-four-day storage window from the day the chicken was cooked.
Notes
Start with fully cooked, chilled chicken. This recipe involves no cooking step. Keep almonds separate until serving; check ingredient labels for allergens. The 30-minute chill is for flavor and temperature, not a new food-safety storage period.