Curried Chicken Salad with Mangoes and Toasted Cashews
|Chicken broth||3 Tablespoon (Cold)|
|Curry powder||1⁄2 Teaspoon|
|Cooked cubed chicken||2 Cup (32 tbs) (Well Packed Measured)|
|Fresh spinach leaves||250 Gram, stems removed (Young Variety)|
|Cashews||1⁄2 Cup (8 tbs)|
Whisk together the mayonnaise, chicken broth, yogurt, and curry until well-blended.
Stir into the chicken until all pieces are coated.
Peel and slice the mango from its stone.
Cube the mango to about the size of the chicken pieces.
Gently stir into the chicken.
Arrange the salad on a bed of raw spinach leaves.
Refrigerate until ready to serve.
Toast the cashews under the broiler (watch carefully!) or in a toaster oven set for medium toast.
Sprinkle them over the salad.