NZ Woman's Weekly

Smoked chicken rice salad with curried mango dressing recipe

Smoked chicken rice salad with curried mango dressing recipe
  • Meal Type

  • Servings

  • Courses


This tasty salad is perfect for a luncheon or light supper
and is always welcomed at a pot-luck occasion. The
dressing is simple but adds a flavoursome boost to a few simple ingredients. The bhuja mix is crunchy and gives this salad an edge.

  • 1 cup thick and creamy mayonnaise
  • 1 tsp curry powder
  • 2-3 tbsp lemon juice
  • ¼ cup mango chutney
  • 3 cups cooked, cooled rice
  • 70g baby spinach leaves
  • ¼ cup sliced dried apricots
  • 2 tbsp toasted flaked almonds
  • Small handful fresh mint leaves, roughly torn
  • 1 smoked chicken breast, skin removed
  • ½ cup bhuja Indian snack mix or crispy noodles
  1. In a medium jug or bowl, whisk together the mayonnaise, curry powder, lemon juice and chutney. Use a little water to thin to a pouring consistency. Chill until ready to serve.
  2. In a large bowl, toss together the rice, spinach, apricots, almonds and mint leaves, then arrange on a large platter.
  3. Slice the chicken breast into thin slices on the angle and arrange on top of the rice salad. Drizzle with the dressing and garnish with the buhja mix.

Take a look at chicken salad with brie and toasted almonds here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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