Ingredients
Chicken and curry dressing
- 600 grams fully cooked chicken Chilled, boneless and skinless; about 1⅓ pounds.
- 5 tablespoons mayonnaise Use your usual full-fat or light mayonnaise.
- 5 tablespoons plain Greek yogurt Unsweetened.
- 2 teaspoons mild curry powder Adjust only after tasting.
- 2 tablespoons mango chutney Finely chop any large fruit pieces.
- 1 tablespoon fresh lemon juice For brightness.
- 2 tablespoons sultanas Golden raisins work too.
- 3 tablespoons toasted flaked almonds Add just before serving for crunch.
- 2 tablespoons chopped fresh cilantro Optional garnish.
- ¼ teaspoon fine salt Start with less if the chicken was well seasoned.
- ⅛ teaspoon ground black pepper Freshly ground.
Equipment
- 1 Large mixing bowl For combining the chicken.
- 1 Small mixing bowl For whisking the dressing.
- 1 Whisk For a smooth dressing.
- 1 Silicone spatula For folding gently.
- 2 forks For shredding cooked chicken.
- 1 measuring spoon set For dressing and seasonings.
Instructions
Mix and serve
- Shred 600 grams of fully cooked, chilled chicken into bite-size pieces with two forks.
- In a small mixing bowl, whisk the mayonnaise, Greek yogurt, mild curry powder, mango chutney, lemon juice, salt and black pepper until evenly golden and smooth.
- Add the dressing to the chicken with the sultanas. Fold gently with a silicone spatula until the chicken is coated. Taste and adjust seasoning only if needed.
- Cover and refrigerate for 30 minutes so the flavors settle. Keep the mixture cold until serving.
- Divide into six portions. Scatter the toasted flaked almonds and chopped cilantro over the top just before serving. Spoon into sandwiches, over salad greens or onto hot jacket potatoes.
Video
Notes
Cost basis: About US$9 for 600 grams cooked chicken, $0.90 each for mayonnaise and yogurt, $0.40 curry powder, $0.90 chutney, $0.60 lemon, $0.60 sultanas, $2 almonds, $1 cilantro and $0.10 salt/pepper: approximately US$16.40 total or US$2.73 per serving. Prices vary.
Storage: Keep at 40°F or below and use within 3–4 days of cooking the chicken, not an additional 3–4 days after mixing. Refrigerate promptly; for a buffet, keep the bowl chilled. USDA guidance for cooked chicken leftovers is 3–4 days.
Starting with raw chicken: Cook to 165°F, then chill fully before mixing with the dressing.
Allergens: Contains egg in mayonnaise, milk in yogurt and tree nuts in almonds. Check packaged sauces for additional allergens.
