Chicken Curry Mango and Spinach Salad

Looking for a interesting but very delicious way to change up that classic chicken salad?

Here it is, Chicken Curry Mango and Spinach Salad. A ton of flavor with mangoes, spinach, red onion and sweet red bell peppers.

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And not to forget the chicken is not mixed with your typical mayonnaise, but curry and coconut milk. Oh so yummy.

This chicken salad is not only colorful, but delicious too. After you’ve tried it, this may just be your new go to chicken salad.

If you can’t find any fresh mangoes, a package of frozen chopped mangoes from the freezer department of your local market will do.

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 lb. baby spinach

3 oz. chopped cashews

1 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 and heat about 1 – 2 minutes, then stir in curry powder 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

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

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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