Ok do me a favor. Look at the picture above. Really study it.
Does the picture look…happy?
Seriously. I was reviewing all the photos thinking, “It looks like a smiley face.”
I guess I made a ‘happy meal’! Ha ha ha.
Ok that was a bad joke but whatever. My husband totally doesn’t see the smiling face in the meal, so boo on him.
Anyway, it’s been what, four or five days since it got cold and I’m already wishing it was summer again. I deeply and honestly feel that I was not meant for/made for cold weather and I’m already dreading it. After frantically digging around yesterday for an appropriate work sweater the descent into cold has officially started.
So of course I got home craving a light meal with summery flair.
To me, nothing says heat and summer like the taste of mangos (is that weird?) and I had that jar of hot mango chutney hanging out in my fridge. You know, just lounging around, partying it up with the yogurt and eggs.
So hmm…light meal…mango chutney…chicken…Curried Mango Chicken Salad!
Honestly, I tend to not be the biggest fan of chicken salads because something always seems to be slightly off with them. Sometimes they’re too dry, other times they’re swimming in mayo, or maybe it’s because they have way too many ingredients and it’s hard to taste the chicken. The biggest issue is the fact that they’re usually just not that healthy.
Goal: use the mango chutney and make a healthy, tasty and satisfying version of chicken salad.
- 1 lb chicken breasts, poached then chopped (I poached mine in half chicken stock/half water with a bit of curry powder and cayenne in the liquid)
- 3 Tbsp mango chutney
- 2 Tbsp light mayo
- 2 Tbsp nonfat greek yogurt
- 1 Tbsp apple cider vinegar
- 1 tsp sriacha
- ½ tsp curry powder (you can use more if you want more of a curry flavor)
- Salt and Pepper, to taste
- ½ cup red onion, finely minced
- 1 red bell pepper, finely minced
- 2 – 3 Tbsp cilantro, chopped
- 8 - 12 lettuce leaves (I used green leaf but use whatever you like)
- Combine mango chutney through salt and pepper in a medium bowl. Mix well until combined. Taste and adjust any seasonings.
- Add red onion, bell pepper, cilantro and chicken. Mix until everything is well coated. Cover and refrigerate for at least an hour to let flavors blend. It'd be even better if you had the time to do this a day ahead.
- Scoop out chicken salad onto lettuce to make wraps – 2 to 3 per person. It will really depend on how much filling you use per wrap. My advice would be to split up the chicken salad into 4 portions and then scoop onto the leaves so you’re not tempted to overeat
I kept the side dish simple and used a tomato that I had cut into wedges and deseeded. Then I sprinkled the tomato with salt and pepper and topped with fat free cottage cheese.
Ok, I’m giving myself props on this one. This chicken salad was so good, like crazy good. I mean you saw the plate and it just looked light and healthy but had the added benefit of being super filling. I was stuffed after eating my portion (and probably should have left a little but it was so tasty I couldn’t stop).
I was debating whether to throw some chopped almonds or water chestnuts in there for a bit more crunch but I figured that the lettuce leaves would help with the crunch factor. If you make this, feel free to add a bit of celery or something else along those lines.