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A Lightly Curried Chicken and Avocado Salad
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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A superb main dish salad for a cold supper or meat buffet. Slices of peeled mango can be substituted for the avocado if preferred (in which case omit the lemon juice). Recipe courtesy of Cook & prep times are estimates.

Serves: 6

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Indian Meat Entree

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1½ lb meat from a 4lb roast or poached chicken
1 large or 2 medium, ripe avocados or mangoes
2 tablespoon fresh lemon juice
10 fl oz mild mayonnaise
1 tablespoon medium-strength curry powder
2 rounded tablespoon mango chutney
1 teaspoon grated fresh ginger root


  1. Remove any skin from the chicken and cut the flesh into 2 x 1 inch strips.
  2. Peel, halve and stone the avocado (or mango), cut it into thick slices and, if using avocado, mix gently with the lemon juice.
  3. In a large bowl mix the mayonnaise, curry powder, chutney and fresh ginger, then gently stir in the chicken and avocado or mango, cover and chill until required.

Reader Comments

Bubbi says...
Rating is 4

Going to put this arltcie to good use now.
May 16, 2016 (report abuse)



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