Curry Chicken and Quinoa Salad with Mango Chutney

This delightful Curry Chicken and Quinoa Salad with Mango Chutney combines a blend of aromatic spices, tender chicken, nutty quinoa, and sweet mango chutney. The dish involves marinating the chicken with a fragrant curry spice mix, perfectly cooking quinoa, and combining all elements for a nourishing meal. Suitable for both a refreshing lunch or a dinner option, the salad offers vibrant flavors and textures, appealing to those seeking a flavorful culinary experience.

Ingredients

• 1 lb skinless, boneless chicken breasts, cubed
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup mango chutney
• 1/4 cup plain greek yogurt
• 1 Tbsp curry powder
• 1 whole red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cashews, chopped
• 1 whole lime, juiced
• 1 Tbsp olive oil

Instructions

1. Mix the curry powder with olive oil in a small bowl to form a paste. Coat the chicken cubes with the curry paste and let them marinate for at least 15 minutes.
2. Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce heat to simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, marinated chicken, diced red bell pepper, chopped cilantro, chopped cashews, mango chutney, Greek yogurt, and lime juice. Mix until well combined. Adjust seasoning with salt and pepper if needed.
4. Serve the Curry Chicken and Quinoa Salad chilled or at room temperature.

Keywords: Nourishing, Vibrant, Salad, Indian

Spice Rack: Curry Powder

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