The Washington Post - 28.08.2019

WEDNESDAY, AUGUST 28 , 2019. THE WASHINGTON POST EZ EE E13

1 serving

A double dose of mango — fresh and chutney — goes into this aromatic salad

based on a yogurt dressing reminiscent of a tandoori marinade. There’s no need

to cook a chicken unless you want to, because this is the perfect use for a store-

bought rotisserie bird.

This recipe scales up easily if you want to make enough chicken salad for a

few days.

NOTE: Toast the almonds in a small dry skillet over medium heat, tossing

frequently, until fragrant, 3 to 5 minutes.

From Voraciously lead writer Becky Krystal, inspired by a recipe from chef

Scott Drewno of Chiko in Washington.

Ingredients


3 tablespoons whole-milk Greek yogurt


^1 / 2 teaspoon curry powder


1 tablespoon olive oil


Squeeze fresh lemon juice


Pinch kosher salt


Pinch sugar


3 to 4 ounces cooked chicken, torn into

1- to 2-inch pieces


1 tablespoon chunky mango chutney, such

as Major Grey’s


1 tablespoon toasted slivered almonds

(see NOTE)


2 tablespoons diced mango


2 or 3 leaves butter or bibb lettuce


2 slices challah

Steps


In a medium bowl, whisk together the

yogurt, curry powder, olive oil, lemon juice,

salt and sugar. Stir in the chicken, chutney,

almonds and diced mango. Pile the chicken

salad on top of the lettuce in between the

slices of challah.


VARIATIONS: Use cucumber instead of

mango. Opt for another kind of nut. Change

the flavor profile with a different spice

blend. Try in a wrap or pita.

Nutrition | Per serving: 720 calories, 38 g protein, 66 g

carbohydrates, 33 g fat, 5 g saturated fat, 80 mg cholesterol,

680 mg sodium, 4 g dietary fiber, 17 g sugar

Recipe tested by Becky Krystal; email questions to

[email protected]

STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

DOUBLE

MANGO

CURRY

CHICKEN

SALAD

lunch