This was insanely good. Looking at this photo, I probably wouldn't be too eager to make what looks like a bowl of orangey mush but please, please ignore the photo. It is really, really good. And easy. And healthy. And, if you are using leftover chicken and quinoa, quick.
Lately, I've been eating a lot of chicken salad. (I blame Slice of Feist for her yummy looking chicken curry salad back in June.) It's so refreshing on a hot day and an easy meal to prepare when you're cooking for one. I like this recipe in particular because there's no mayo (like more traditional recipes) and the vinegar and mango work together to create a really great sweet and sour taste.
I threw some pumpkin seeds in just for kicks and giggles (and because it's what I had) but I think some cashews or peanuts would taste pretty darn delicious in there. If you're making the chicken from scratch, use the leftover poaching liquid to cook the quinoa for some extra yummyness!
Chicken Curry Quinoa Salad (w/ mango)
Serves 2 (large portions)
(An Original Recipe)
For the dressing:
1 shallot, minced
3 tbsp olive oil
2 tbsp rice vinegar
½ tsp turmeric
1½ tbsp curry powder
1 tsp ground ginger
1 tbsp brown sugar
pinch of salt
For the salad:
2 cold cooked chicken breasts (poached or grilled)
1 cup cold cooked quinoa
1 ripe mango
4 tbsp cashews (or whatever you want) optional
cilantro for garnish
1. In a small bowl, whisk together dressing ingredients. Taste and correct seasoning.
2. Cut up chicken into small chunks. Cut up mango into small chunks.
3. Combine chicken, mango, quinoa, seeds (if using) and dressing. Stir together until everything is evenly coated.
4. Garnish with cilantro and serve or cover and refrigerate.