Hoorah! I've been searching for this recipe ever since the mango contest was announced. Finally found it last evening. Back in my catering days, Toni Clark was one of my sous chefs. She created this salad for a luncheon we did for a very important client. It became hugely popular because it is so delicious. I am so glad I can share it with all of you and give Toni the credit.
This is a great dish to take on a picnic because there's no mayonnaise in it. —ChefJune
1 hour 10 minutes
6 luncheon servings
3 1/2 pound chicken, poached--then skinned and removed from the bone
medium white onions, sautéed in olive oil until very soft
Madras curry powder
ripe mango, peeled and cut in thin strips (or you could use 1-1/2 cups frozen mango chunks that have been well drained)
jar mango chutney
Sea salt and freshly ground pepper to taste
Salad greens of your choice to serve salad on
In This Recipe
Add the curry powder to the sautéed onions. Stir and let sit in the pan for a few minutes.
Cut the poached chicken meat into large chunks or strips.
Toss all ingredients except the greens together. Cover and let sit in the refrigerator for at least 4 hours to allow the flavors to blend.
Arrange the salad greens on a large platter or shallow bowl. Pile the chicken salad in the center.