From the Barn brings you recipes straight from the kitchen of one of our local Care Services Co-ordinators — a fantastic cook and baker who always spoils us in the office with their homemade treats. They know first-hand what our clients living with chest, heart, and stroke conditions need to eat to stay well.
This curried chicken salad with citrus and mango dressing is a bright, summery dish that’s as nourishing as it is delicious.
Ingredients
4 tbsp mayonnaise
8 tbsp low-fat yogurt
3 tbsp smooth mango chutney
1 tbsp mild curry paste
Mix all the above ingredients together for the dressing.
2 oranges
1 grapefruit
2 ripe avocados
2 cooked chicken breasts
Small handful fresh coriander
Method
Using a sharp knife, cut and peel the oranges and grapefruit, then cut into segments. Pour any juice into the dressing and mix. Put the fruit segments into a bowl.
Chop the avocados and the chicken and add to the bowl with the fruit. Toss together.
Divide the salad among four plates and drizzle over the mango dressing. Roughly chop the coriander and scatter over each plate, then serve.
