Another delicious salad - Crunchy Curried Chicken Salad

Well it feels like soup weather outside, but I promised you another salad satisfying enough for a meal and here it is.  Bonus, it is quick and easy.  It is from Pampered chef's "29 Minutes to Dinner" Volume 2.  I couldn't find mango chutney (apparently cub has it, but not sure where).  So, I used peach jelly, but I bet it would be even better with the mango chutney.  Toasting of the nuts, coconut flakes and curry add a deep nutty flavor.  Did you know you can do the nuts and coconut in the microwave?  Be careful to watch them or they will burn.  I would toast up more nuts the next time.  They are too good.  I think yellow curry can go a long way.  So,  I only used 1/2 T of the curry powder. 

The chicken is made ahead of time.  I've posted my fast easy way to cook chicken before.  It is a no mess way to make chicken for a variety of things.  The liquid just depends on what you are using for.  I either use chicken stock, white wine or Paul Newman's Lime vinaigrette dressing.  Place the breast and liquid (just a small amount will do to keep the chicken moist, no need to cover the breasts with liquid) plus salt and pepper in a covered oven safe dish.  Cook at 450 degrees for 20-30 minutes, depending on the size of your breasts.  This method doesn't brown the chicken, but it keeps it moist and add a boost of flavor with the liquid.  I only used 2 breasts in this recipe.  So, we would have more dressing.  Also, the recipe calls for reserving 1/4 c of the dressing to top the salad.  I found that unnecessary and just used it all when I added the chicken and onions.

Now onto the salad.

Crunchy Curried Chicken Salad

1/2 c. whole cashews
1/2 c. sweetened flaked coconut
1 T curry powder (I halved it)
2 T mango chutney
1/2 c plain yogurt
3 cooked boneless, skinless chicken breast (about 3 c.)-I only used 2 breasts
2-3 green onions with tops, sliced
1 large Granny Smith apple, sliced
couple Tbls of lemon juice (optional)
4 c. of greens

1. Toast the nuts either on the stovetop or in the microwave.  Micorwarve, uncovered, on high 1-2 minutes, stirring EVERY 30 secs, until fragrant.  Remove and cool.  Toast the coconut flakes in the microwave uncovered on high 1 minute stirring EVERY 20 sec. until deep golden brown.  Remove and cool.  Place curry in a small skillet and cook over medium heat 1-2 minutes or until fragrant. Cool.

2. In a bowl, combine chutney and cooled curry powder.  Add yogurt, sitr until smooth.  Reserve 1/4 of this mixutre for top of each salad if you want.  I used it all at once.

3.  Dice the cooked chicken into 1 inch pieces.  Add to the yogurt mixture and stir.

4.  Thinly slice the green onions and apple.  I tossed the apple with a bit of lemon juice to prevent browning.  Mix these with your greens.  Plate the greens, onions and apple.  Top with the yogurt and chicken mixture.  Sprinkle with the nuts and coconut.  Enjoy!