I should preface this post by saying that I don’t like mangoes. I’m terrified of curry. I detest mayonnaise and celery. And all of these are in this salad. And yet, I love this salad. So there. It’s true: miracles can happen.
I found this salad in a cookbook that I picked up at Half Price Books the other day. The recipes seem like “down home” recipes that are simple to prepare and delicious enough to share with friends. I have made several recipes from this book and so far this has been my favorite of all of them.
I’m also reading Plate to Pixel, a book to inspire anyone who has ever tried to take a decent picture of her meal. I was inspired by her adamant position on using natural light so I immediately set up a photography station in our guest room to see if she was correct. I realized half way through my shot that maybe, just maybe, there was going to be a slight problem here:
Kitten in my pictures = bad. I’m pretty sure that’s a rule even though it’s not listed in Plate to Pixel. Maybe I should tell the author she needs to include that somewhere in the book? 
mango chicken salad
adapted from Hay Day Country Market Cookbook
3 large chicken breasts
1 cup chicken stock
2 tbsp mayonnaise
1/4 cup plain yogurt
3 tbsp chutney (mango chutney preferred, but I used an apricot chutney because it was what I had on hand)
1 tsp curry powder
1 tbsp finely chopped cilantro
1/4 tsp kosher salt
2 large ripe mangoes, diced into 1/2-inch chunks
1 large rib celery, diced
1 cup red grapes, halved
Place the chicken in a saucepan and add the stock. Add enough water to cover the chicken. Bring to a simmer, cover, and poach until just cooked through, 15-20 minutes.
Meanwhile, combine the mayonnaise, yogurt, chutney, curry powder, and cilantro in a small bowl. Stir together, season with salt to taste, cover, and refrigerate.
Drain the chicken breasts and set aside until cool.Chop the chicken into bite-sized pieces. Combine in a large bowl with the mangoes, celery, and grapes. Add 3/4 of the dressing and toss to coat evenly. Add more dressing as desired. Cover and refrigerate until ready to serve.
6 responses so far ↓
1 Helene // Jun 27, 2011 at 1:04 pm
Ahaha! That’s because I take out all the pictures with my pups sniffing the food
I suggested a book of pups+food+photo to my editor but she did not go for it !
Thanks for the kind words!
2 Nicole@HeatOvenTo350 // Jun 27, 2011 at 1:07 pm
I do love mangoes, and curry, so I’m pretty sure this will be a winner with me.
Who can blame your kitty for wanting to be famous? (And possibly eat some of the chicken in that salad?)
3 LeAnn // Jun 27, 2011 at 3:02 pm
Haaa! I think kitty’s as pretty as the food!
Those are all ingredients I like… AND I have some chutney I’ve been trying to find a home for. Here we go!
p.s. what’s not to like about mangoes???
4 Lindsay @ Pinch of Yum // Jun 28, 2011 at 4:39 am
Oh my word YUM! I love mangoes so I can only imagine the deliciousness that is this salad. Bookmarking for next week! And at the risk of repeating myself – YUM!
5 Baking Serendipity // Jun 28, 2011 at 6:26 pm
I love adding fruit to chicken salad, but have never added mangos…what a fantastic idea! I have so many pictures of puppies and food. It’s ridiculous!
6 Do My Paper For Me // Nov 13, 2015 at 3:41 am
I’m expecting to make my own one of a kind cook book and I thought it is sharp to get every one of you to post what your most cherished recipe is and I could endeavor a heap of unmistakable
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