Golden Spice Chicken Salad with Sweet Potato Delight

Curried Chicken and Sweet Potato Salad 🥗

Overview:

Curried Chicken and Sweet Potato Salad is a delightful fusion of flavors, combining tender chicken, vibrant sweet potatoes, crunchy celery, and a burst of sweetness from dates and mango chutney, all tossed in a creamy curry dressing. This recipe is perfect for a light lunch or a satisfying snack, offering a balance of protein, carbohydrates, and healthy fats. With a hint of spice and a touch of sweetness, this salad is sure to become a favorite in your recipe collection.

Ingredients:

• 2 boneless chicken breasts
• 1 cup plain yogurt
• 1/4 cup mango chutney
• 1 tablespoon curry powder
• 2 garlic cloves, minced
• 2 sweet potatoes
• 2 celery ribs, diced
• 2-3 roasted cashew nuts, chopped
• 1/2 cup dates, pitted and chopped
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Orange juice (for thinning the dressing)

Instructions:

1. Marinate the Chicken:

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   • In a plastic bag, combine plain yogurt, mango chutney, curry powder, and minced garlic.
   • Add the chicken breasts to the bag and massage the marinade to coat the chicken evenly.
   • Set aside for at least 15 minutes to allow the flavors to meld. If marinating for a longer period, refrigerate the bag.

2. Prepare the Sweet Potatoes:

   • Peel the sweet potatoes and cut them into 1-inch cubes.
   • Boil the cubed sweet potatoes until tender, then allow them to cool to room temperature.

3. Cook the Chicken:

   • Grill the marinated chicken breasts for 5-10 minutes on each side, depending on thickness, until they are cooked through, and the outside is nicely browned.
   • Once cooked, let the chicken rest for 5-10 minutes, then slice it into bite-sized pieces.

4. Make the Dressing:

   • While the chicken is cooking, prepare the dressing by combining plain yogurt, mango chutney, curry powder, and salt.
   • Thin the dressing to the desired consistency with orange juice, adjusting to taste.

5. Assemble the Salad:

   • In a large bowl, combine the cooled and drained sweet potatoes, sliced chicken, diced celery, chopped cashew nuts, chopped dates, and most of the cilantro, reserving some for garnish.
   • Drizzle the prepared dressing over the salad ingredients.

6. Toss and Serve:

   • Gently toss the salad until all ingredients are evenly coated with the dressing.
   • Garnish the salad with the reserved cilantro.
   • Serve immediately for optimal freshness, or refrigerate until ready to enjoy.

Nutritional Information (Per Serving):

• Calories: 963.7
• Fat: 32g
  • Saturated Fat: 8.3g
• Cholesterol: 102.8mg
• Sodium: 1673.5mg
• Carbohydrates: 127.1g
  • Fiber: 17.9g
  • Sugar: 41g
• Protein: 46.9g

Tips:

• For added crunch and flavor, toast the cashew nuts lightly before adding them to the salad.
• Adjust the amount of curry powder according to your spice preference.
• Make sure to boil the sweet potatoes until they are just tender but still hold their shape for the salad.
• You can customize this salad by adding additional ingredients such as diced apples or raisins for extra sweetness and texture.
• Refrigerate any leftovers in an airtight container for up to 2 days.

Enjoy your flavorful Curried Chicken and Sweet Potato Salad! 🍽️🥗