Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing
- Active Time 20m
- Total Time 40m
- For the Dressing:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 teaspoons curry powder
- 1 tablespoons apricot jelly or jam
- 1 tablespoon mango chutney
- 1/4 cup unsalted macadamia nuts
- 2 tablespoons raspberry vinegar
- 1/2 cup mayonnaise
- 1/4 cup light cream
4 skinless, boneless, single chicken breasts, poached
- 1 bunch arugula, washed and stemmed
- 2 large mangoes, peeled, pitted and sliced
- 2 large avocados, peeled, pitted and sliced
- 1 bunch fresh chives, cut into 2-inch lengths, for garnish
FOR THE DRESSING:
Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add the onion and cook until translucent. Add the curry powder and cook, stirring, for 1 minute. Remove from the heat and stir in the apricot jelly or jam and mango chutney, mixing well. Set aside until cool.
In a blender or food processor, process the macadamia nuts briefly until chopped, add the remaining oil and the vinegar and process until well combined.
Add the nut mixture to the cooled onion mixture. Stir in the mayonnaise and cream. Mix well.
Slice the cooked chicken breasts lengthwise into 5 or 6 strips.
Combine the arugula, chicken, mango and avocado on individual serving dishes. Spoon some of the dressing on to each serving.
Garnish with the chives. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
922 calories; 61g total fat; 163mg cholesterol; 417mg sodium; 39g carbohydrates; 9g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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