Curry Chicken and Quinoa Salad with Mango Chutney

Combine the warmth of curry with the nuttiness of quinoa in this fresh salad, topped with tangy mango chutney.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound boneless skinless chicken breast, cut into cubes
• 1 tablespoon curry powder
• 2 tablespoons olive oil
• 1 cup mango chutney
• 2 cups mixed salad greens
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted cashews, chopped

Instructions

1. In a saucepan, bring the water to a boil, add the rinsed quinoa, reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add the chicken cubes and curry powder. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-12 minutes.
3. In a large bowl, combine the cooked quinoa, chicken, salad greens, red bell pepper, cilantro, and mango chutney. Toss to evenly distribute ingredients.
4. Serve the salad topped with chopped cashews for an added crunch.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---