Chicken Curry with Mango and Spinach Salad

The combination of chicken, mango, spinach, and curry is not the most traditional mix. Yet, it’s a vibrant, flavor-packed fusion that’s gaining popularity.

It’s easy to overlook such pairings. Yet, the distinct tastes and textures of these ingredients come together. They create a delightful culinary experience.

A Fusion of Flavors

Chicken serves as a versatile protein base. When cooked with spices like curry, it absorbs exotic aromas and flavors that add depth to the dish.

Curry, with its complex blend of spices, provides a warm and earthy undertone that enriches the chicken’s mild flavor.

Mango, with its natural sweetness, balances the spiciness of the curry. The tropical fruit adds a refreshing contrast and a juicy texture, which elevates the overall dish.

Mango’s vibrant color also enhances visual appeal, making the salad not only tasty but a feast for the eyes.

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Spinach, the leafy green powerhouse, brings an earthy and slightly bitter taste. It is packed with nutrients, making the dish more health-conscious.

The soft yet slightly crunchy texture of fresh spinach leaves complements the tender chicken and juicy mango.

Versatile Salad

This salad is incredibly versatile and can be adapted for different occasions.

It can be a light lunch. It can also be a standout side dish at a picnic. Additionally, it is a unique addition to a potluck dinner.

The blend of curry, mango, and spinach offers a feeling of satiety without the heaviness linked to more carb-laden meals.

This dish is a testament to the creativity in the kitchen and a reminder to explore beyond conventional combinations.

Whether for health benefits or pure enjoyment, this salad delivers on every front.

Chicken Curry Mango and Spinach Salad

3 tablespoons avocado oil

4 tablespoons curry powder

4 boneless chicken breasts cut in cubes

2 garlic cloves, finely chopped

½ red onion cut into julienne strips

14 ounce can coconut milk

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2 ripe mangos cut in cubes

1 pound baby spinach

3 ounces chopped cashews

1 medium red bell pepper cut into julienne strips

8 cherry tomatoes cut in half

Chicken Curry Preparation

In a large skillet over medium heat, add olive oil. Heat it for about 1 – 2 minutes. Stir in curry powder and cook for 4 minutes.

Next add chicken cubes and cook until meat is oblique, about 7 or 8 minutes.

Next add garlic and mix in well.

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Next, add coconut milk and mix in. Place lid over skillet and cook for 8 minutes more.

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Salad Preparation

In a large salad bowl, mix the cashews, prepared fruit, and vegetables. Add lemon juice and olive oil. Mix until well combined.

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Place even amounts of leafy greens over 4 plates. Spoon some mango mixture over greens and finally add some curried chicken. Serve and enjoy.

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