Chicken curry slaw/salad with mango
I really like old school diner curry chicken salad, as a course or sandwich. I also like slaw. I decided to mix the two.
I had a couple of poached chicken breasts and a bag of slaw mix with kale and other veggies in it. I also had a mango, which provided sweet and tart.
The slaw mixes come in 10-12 ounce bags. For this, I used about a half bag.
Some mayo, oil, vinegar, curry, hot mustard powder, chile lime seasoning, a touch of sugar, and the dressing was whisked and ready.
You can use any kind of slaw mix or salad mix you want. You can make the dressing with more or less curry or heat. The same with the vinegar. If you want more or less tartness, adjust for your taste. If the dressing is too thick, add more oil. I added some sugar because I like sweetness.
This is enough for a meal for two or three or four sandwiches or wraps.
Two cooked chicken thighs or medium sized skinless boneless breasts.
One large mango
About 5-6 ounces of slaw mix or other salad combo mix. (Two good handfuls.)
3/4 cup mayonnaise
1/4 tsp. chile lime powder or cayenne to taste
3/4 tsp. curry powder- or to taste
1/2 tsp powdered hot oriental mustard or German or French mustard.
1 tbls. neutral oil like canola or sunflower
Splash of apple cider or rice vinegar
Diced the chicken and mango into bite sized pieces.
Place the above in a mixing bowl with the greens or slaw.
In a small mixing bowl, add all the other ingredients, except salt. Mix thoroughly.
Let them sit in the fridge for about 1/2 hour.
Take out and taste. Adjust the flavors to taste and add salt and pepper. Note, if using chile lime powder, it contains salt.
Dress the salad and thoroughly incorporate the dressing.
Serve or make sandwiches.