• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts - - (about 1 lb each)

  2. 2 Mangoes - peeled, pitted, and cut into 3/4" pieces

  3. Salt - to taste

  4. White pepper - freshly ground, to taste

  5. 1 cup 146g / 5.1oz Coarsely chopped toasted cashews

  6. 2 tablespoons 30ml Chopped cilantro

  7. Poaching Liquid

  8. 4 cups 948ml A basic chicken stock -see note

  9. 1 Celery leaf

  10. 1 Parsley sprig

  11. 1 Salt

  12. 1 tablespoon 15ml Fresh lemon juice

  13. Dressing

  14. 1/3 cup 78ml Sour cream

  15. 1/3 cup 78ml Mayonnaise

  16. 1/2 teaspoon 2 1/2ml Curry powder

  17. 1/2 teaspoon 2 1/2ml Ground cumin

Instructions Jump to Ingredients ↑

  1. * Note: See the "A Basic Chicken Stock" recipe which is included in this collection.

  2. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.

  3. In a large bowl, place the mangoes and the chicken. Toss to mix well.

  4. In a small bowl, whisk together the sour cream, mayonnaise, curry powder, and ground cumin. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.

  5. Cover and chill the salad for 1 hour or more. Just before serving, stir in the cashews and top with the cilantro. This recipe serves 4 to 6.


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