A Lightly Curried Chicken and Avocado Salad
(1 ratings)Posted by:jrt
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 koshercurry.co.uk. Cook & prep times are estimates.
| Serves: 6 |
| Prep Time: 10 minutes Cook Time: 0 minutes |
| Indian Meat Entree |
- Recipe
- Comments
Ingredients
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
Directions
- Remove any skin from the chicken and cut the flesh into 2 x 1 inch strips.
- Peel, halve and stone the avocado (or mango), cut it into thick slices and, if using avocado, mix gently with the lemon juice.
- 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.