We’ve been having a bit of a heat wave here in San Diego lately – as strange as it may seem to some of you on the East coast, or elsewhere with super cold weather. So dinner last night was an old favorite that I decided to switch up with an Indian influence. These Mango Curry Chicken Salad Wraps hit the spot.
This meal comes together rather quickly and I think is best if allowed to marinate overnight. I wanted it the day I made it (Monday) and remembered it’s always better the next. Who could refuse this as it can be made in 20 minutes and popped in the refrigerator for later, too.
Truth be told I am a papaya guy, although mango is always good, I find cutting around that pit always a challenge. So, what I do is hold that mango at the stem end and slice down on each side of the seed. With those two halves I make cross hatch cuts without going through the skin. Then you can pop them inside out and slice the mango cubes of beautiful flesh off easily like in the picture below.
For years I’d mangle it and mush up the flesh and have little left but my own frustration. And maybe some bruised fruit for a smoothie, which was not my initial intention! The mangos we had experienced eating in Jaipur, India recently were off the hook in flavor. The juice was even better.
Mise en place, that preparation of all your ingredients prior to using them, is just something that’s been ingrained in me so there are no surprises when in the middle of making a dish. Lots of goodness here, from crunchy celery and pecans to the chicken I poached in water and ginger paste. The apple gets diced as well and the mango and the sweet golden raisins join the crowd with red grapes.
The dressing for this is a wonderful balance of sweet and tangy, with the main flavor coming from the curry powder and Greek yogurt to dress the salad ingredients. Lime juice thins the dressing and gives this a great pop of flavor.
This really tastes so good after you let it sit and marry all the wonderful flavors. The exotic, slight heat and flavor from the curry mixed with all the fresh ingredients makes this special.
No mayonaise here either, this uses Greek yogurt!
The tender chicken is nuanced with the hint of ginger and is wonderful when all wrapped up in a soft and perfect butter lettuce leaf. Hand held food is always fun, but feel free to just eat as a salad on it’s own or on crostini like I have done before, too.
Mango Curry Chicken Salad Wraps
- 2 cups chicken breast cubed
- 1 tbsp fresh ginger paste
- 3/4 cup Greek yogurt
- 2 limes juiced
- 2 tbsp honey
- 1 tbsp curry powder
- 1/8 tsp ground white pepper
- 1 tbsp soy sauce
- 1 cup red grapes halved
- 1 mango diced
- 1 apple diced
- 1/2 cup diced celery
- 1/2 cup pecans toasted and chopped
- 1/3 cup golden raisins
- leaves Butter Lettuce
- In a large saucepan, add the ginger paste and 4 cups of water. Bring to a boil, add the cubed chicken. Stir, reduce heat to simmer, cover and poach for 3 minutes, stirring occasionally. Drain and set aside to cool.
- In a small bowl mix together the yogurt, lime juice, honey, curry powder, pepper and soy sauce. Whisk to mix thoroughly and set aside.
- Prep the fruit and vegetables and place in a medium bowl. Add the cooked chicken and pour the curry dressing over. Stir mix thoroughly and refrigerate for at least 4 hours. I prefer overnight to allow all the flavors to meld.
- Serve in butterleaf lettuce cups.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.