MMMmonday: Curried Chicken and Mango Salad

I love how this recipe combines sweet and spicy with something so traditional - Chicken Salad! This is perfect as a stand alone salad, as filling in a sandwich and my personal fave way to serve this is as filling in a lettuce wrap!  I got this recipe from my favorite source... Joe, the Chef at

Curried Chicken and Mango Salad

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/2 cup (125 ml) white wine or chicken stock
3/4 cup (180 ml) mayonnaise
3 Tbs (450 ml) lime juice
1 tsp (5 ml) curry powder
1 cup (250 ml) coarsely chopped walnuts or pecans
3-4 ribs celery, finely chopped
1-2 ripe mangos, peeled, seeded, and coarsely chopped

  1. Season the chicken breast halves with salt and pepper and place them in a single layer in a large skillet.
  2. Add the wine or broth and bring to a simmer over moderate heat. Reduce the heat and simmer tightly covered until the chicken is cooked and firm to the touch, about 20 minutes.
  3. Remove from the skillet and allow to cool.
  4. Cut the chicken into large pieces.
  5. Whisk together the mayonnaise, lime juice, and curry powder.
  6. Combine the chicken, mayonnaise mixture, and remaining ingredients in a mixing bowl and toss gently to thoroughly combine.

Serve chilled. Serves 4 to 6.