Lunch Box’s Mango Curried Chicken Salad is a delightful, refreshing dish that exudes an exotic blend of flavors, suitable for a potluck or a light luncheon. This dish, originating from The Lunch Box Restaurant and spotlighted by The Fort Worth Star Telegram, combines tender chicken chunks with crisp broccoli and a luscious mango chutney dressing, laced with the warm spice of curry powder. Despite its simplicity and quick preparation, it packs a punch in taste and offers a sophisticated option for those who appreciate a nuanced salad.
Overview
- Recipe Name: Lunch Box’s Mango Curried Chicken Salad
- Preparation Time: 20 minutes
- Cooking Time: None required (except briefly blanching broccoli)
- Total Time: 20 minutes
- Category: One Dish Meal
- Keywords: Potluck, < 30 Minutes, No Cook, Refrigerator, Beginner Cook, Easy
- Rating: 5 stars (based on 2 reviews)
- Calories: 826.1 per serving
- Fat Content: 42.8g
- Saturated Fat: 12.2g
- Cholesterol: 290.6mg
- Sodium: 312.9mg
- Carbohydrates: 8.5g
- Fiber: 1.6g
- Sugar: 1.8g
- Protein: 98g
Ingredients
For this vibrant salad, gather the following ingredients:
- 5-6 cups of fresh broccoli florets
- 4-5 chicken breasts
- 1 red bell pepper
- 1 cup mango chutney
- 1 1/2 tablespoons curry powder
- 1 1/2 cups mayonnaise
Instructions
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Prepare the Mango Chutney: Chop the mango chutney in a food processor for 15 to 20 seconds using the on/off switch to achieve a smoother consistency. If you prefer a chunkier texture, pulse briefly and check consistency before proceeding.
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Make the Dressing: In a medium-sized mixing bowl, combine the mayonnaise and curry powder. Blend well to ensure the curry powder is fully integrated into the mayonnaise, giving it a consistent yellow hue.
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Incorporate the Chutney: Stir the processed mango chutney into the curry-mayo mixture. Ensure the ingredients are well-combined to form a cohesive dressing. Cover this bowl and place it in the refrigerator to chill and allow the flavors to meld.
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Blanch the Broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook them until they are crisp-tender, about 1 minute. Immediately drain the broccoli and submerge it in cold water to halt the cooking process. This will help retain the bright green color and crisp texture. Drain again thoroughly and pat dry with paper towels.
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Prepare the Chicken: Skin and debone the chicken breasts. Cut the chicken into bite-sized chunks. If using leftover chicken, ensure it is fresh and chilled. If starting from raw, you can poach or bake the chicken as per your preference before cutting it into chunks.
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Assemble the Salad: In a large bowl, combine the bite-sized chicken pieces, blanched broccoli florets, and diced red bell pepper. Toss these gently to distribute the ingredients evenly.
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Add the Dressing: Pour the chilled mango chutney dressing over the chicken, broccoli, and bell pepper mixture. Blend in the dressing and mix gently to ensure the salad ingredients are well-coated.
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Chill and Serve: Transfer the salad to the refrigerator to chill well before serving. This allows the flavors to develop and marry. Serve the salad cold, garnished with additional fresh herbs or a sprinkle of chopped nuts if desired.
Serving Suggestions
This Mango Curried Chicken Salad can be served as a standalone dish or accompanied by various sides to complement its flavors. Here are some serving ideas:
- On a Bed of Greens: Serve the salad on a bed of mixed greens or spinach to add freshness and a contrasting texture.
- In a Wrap: Spoon the salad into whole wheat wraps or pita pockets for a portable and satisfying meal.
- With Crackers or Bread: Offer the salad alongside an assortment of crackers or slices of crusty bread for a delightful crunch.
- As a Starter: Present smaller portions as an appetizer or a starter at a larger gathering or a multi-course meal.
Nutritional Information
For those conscious of their dietary intake, here’s a closer look at the nutritional breakdown:
- Calories: With 826.1 calories per serving, this salad is hearty and filling.
- Fat: The fat content stands at 42.8 grams, with saturated fat making up 12.2 grams.
- Cholesterol: The salad contains a high cholesterol content at 290.6 mg, largely due to the chicken and mayonnaise.
- Sodium: It has a moderate sodium content of 312.9 mg.
- Carbohydrates: The salad is low in carbohydrates, at 8.5 grams per serving.
- Fiber: Provides 1.6 grams of dietary fiber.
- Sugar: Contains 1.8 grams of sugar, primarily from the chutney.
- Protein: A substantial source of protein with 98 grams per serving.
Tips and Variations
- Substitute Proteins: If you prefer a different protein, turkey breast or even tofu can be used in place of chicken.
- Adjust Spice Level: Modify the amount of curry powder to suit your taste, or add a pinch of cayenne for a spicier kick.
- Homemade Chutney: For a more personalized touch, consider making your own mango chutney if time allows.
- Add Nuts: Sprinkle some chopped cashews or almonds over the salad for added texture and flavor.
- Incorporate Fruits: Diced apples or grapes can provide a sweet contrast to the curry and chutney flavors.
Storage
Store any leftovers in an airtight container in the refrigerator. The salad should be consumed within 2-3 days for optimal freshness and flavor.
Conclusion
Lunch Box’s Mango Curried Chicken Salad is a quick, easy, and refreshing dish perfect for summer lunches, potlucks, or a light dinner. Its unique combination of flavors—from the creamy curried dressing to the vibrant chutney—makes it a crowd-pleaser that stands out among more conventional chicken salads. With minimal preparation and a balance of nutrition and taste, this recipe is a testament to how simple ingredients can be transformed into something special. Whether you are a beginner or an experienced cook, this salad offers a delightful way to enjoy a healthy, flavorful meal with a touch of exotic flair.
