Curried Mango and Chicken SaladPosted: July 19, 2012
As a child, my sister Margaret would get stuck eating the same thing everyday. One whole year she had the same conversation with me everyday.
“Dana, what are we having for dinner?”
It did not matter what I replied, from burgers to spaghetti she would then say… “No thanks, I think I will just have cheese broccoli.” Which she made herself with a package of frozen broccoli and some sort of processed cheese, Velveeta being her favorite.
Sometime in her teenage years Margaret’s dish of choice became chicken salad, which lasted a very long time. I remember having a conversation with her sometime in her twenties about her idea for a chicken salad restaurant and if I thought it was viable.
Now I too have always loved chicken salad, but consider it a special occasion treat because I just don’t eat that much mayonnaise for thigh giggling reasons.
The sad part is that chicken salad is so easy to make these days if you use a grocery store rotisserie chicken. Since I am going to a ladies potluck tonight I decided it was a good day to make a healthy chicken salad. Too bad my sister is not here to eat it.
1 store bought rotisserie chicken
2 mangos – cubed
½ red onion- finely chopped
1 hot pepper minced
35 basil leaves- chiffonade – that means cut in tiny ribbons
1 T. low fat mayonnaise
2/3 cup of fat free Greek yogurt
1 T. ketchup
1t. curry powder
1 t. lemon juice
2 packets of Splenda
1 t. salt
Pull the meat off the chicken in shreds making sure you don’t get any of the skin. Put it in a large bowl and add the other ingredients down to the basil. Mix the dressing in a separate bowl and pour over the chicken mixture and gently stir it all together. It is better to get it refrigerate for at least an hour.