Directions
- Prepare the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, curry powder, honey, lime juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Prepare the salad ingredients: Dice the cooked chicken, mango, bell pepper, cucumber, and celery. Finely chop the red onion and herbs.
- Combine salad: In a large bowl, gently toss the chicken, mango, vegetables, and herbs together. If using nuts, add them now for extra crunch.
- Add dressing: Pour the curry dressing over the salad and toss gently until everything is evenly coated. Be careful not to mash the mango pieces.
- Chill (optional): Refrigerate for 15–30 minutes to let the flavors meld, or serve immediately for a fresher taste.
- Serve: Garnish with extra cilantro and a few whole cashews for presentation.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming cooked chicken)
- Total Time: 15–20 minutes
- Servings: 3–4
- Difficulty: Easy
Variations & Substitutions
- Protein Swap: Use cooked turkey, shrimp, or tofu instead of chicken.
- Fruit Twist: Substitute mango with pineapple, papaya, or peach for a different tropical flavor.
- Spicy Kick: Add a pinch of cayenne pepper or chopped fresh chili to the dressing.
- Low-Fat Option: Replace mayonnaise with extra Greek yogurt or a yogurt-based dressing.
Serving Suggestions
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