Author: Allie, Hamama Success Manager

Prep Time: 15 minutes

Cook Time: N/A

Makes: 4-6 Servings

I love eating lots of salads during the warmer months of the year but like to change up the flavors & textures often. This curried chicken salad is savory, spicy, fresh, tangy & perfectly sweet! There is a great chew from the tart cherries and a beautiful crunch from the smoky almonds.. Microgreens & cilantro provide a bright and fresh finish. This curried chicken salad is sooo good on its own, atop a bed of greens & veggies (recipe below) or in a sandwich or wrap.

*You can totally make this recipe with firm tofu too! Just remove the tofu from its package and allow it to drain in a colander. Gently crumble it and use in place of the chicken!

For the chicken salad:

• ~2 lbs chicken breast, cooked & diced (can use rotisserie chicken!)
• ½ ripe mango, diced
• ½ tart green apple, diced
• 1 stalk celery, diced
• 3 tbsp chopped fresh cilantro
• 3 green onions, chopped
• ½ cup dried tart cherries or golden raisins

For the curry dressing:

• 1 ½ tbsp olive oil
• 1 ½ tbsp yellow curry powder
• ⅛ tsp cayenne pepper for heat, if desired
• 1 tbsp tomato paste
• 1 cup mayonnaise (more or less depending on your preference)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 ½ tbsp apple cider vinegar
• 1 tbsp lemon juice

For the Salad Base:

• Arugula, spinach or your favorite greens  
• Handful of shredded carrots
• Handful of smokehouse almonds, roughly chopped (can use roasted cashews or roasted almonds)  
• 4-6 broccoli florets, chopped
• Red onion, chopped
• Red bell pepper, diced
• Fresh cilantro, chopped
• 1 tbsp Hemp hearts
• Hamama microgreens (I love spicy radish in this!)

1. Cut the chicken into small cubes. Place in a large bowl.
2. Add the diced apple & mango to a mixing bowl, and gently toss with some fresh lemon juice to prevent the apple from browning.
3. Add the chicken, celery, fresh cilantro, green onions & cherries or golden raisins to the apple and mango mixture.
4. Add the oil to a small skillet on medium-high heat. When it’s hot, add the curry powder, stirring constantly, for about 30 seconds. Remove from the heat and stir in the tomato paste. The mixture should look like a somewhat thick paste. Set aside to cool.
5. Make the dressing: In a bowl whisk the mayonnaise, cooled curry paste mixture, remaining ½ teaspoon salt, pepper and vinegar. Stir well.
6. Add the chicken to the bowl with the rest of the ingredients. Use a large spoon to gently stir.
7. Add half the dressing and stir again. Add enough of the remaining dressing until you have your preferred texture.
8. Taste for seasoning and add more salt or cayenne pepper if needed.
9. Assemble your salad base with your greens and toppings. Drizzle lightly with some olive oil & lemon juice, then sprinkle sea salt & pepper on top. Toss lightly. Place a serving of curried chicken salad on top of your greens and enjoy immediately.

*TIP: This is best when served right away. You can keep the chicken salad leftovers in the refrigerator for a few days but some of the ingredients will soften slightly. Any leftover dressing can be saved for up to a week and to be used as a spread for sandwiches or wraps!