Grapes are one of those things that I will not buy if they’re not organic. I won’t. They are in the “dirty” section of the dirty dozen, a list compiled by the Environmental Working Group to help people make healthy choices when buying produce. Some fruits and vegetables are more contaminated than others, so if you’re weighing what to buy organic vs not, it’s a great list to have. When grapes are in season, just about every store in the San Francisco Bay area has local organic ones. When they’re not, well, they’re just not.
Why on earth am I talking about grapes in a post about mango chicken salad, anyway? Oh right. It’s because my absolute favorite chicken salad is with red grapes and pecans, and I miss it in the winter when there are no grapes. (That I will buy, anyway) So when I saw beautiful, ripe, organic (albeit imported) mangoes at my local produce market, visions of chicken salad danced in my head. And there you have it: my NEW favorite.
1 perfect roast chicken, or store bought hormone free rotisserie chicken, shredded
1 large mango or 2 Manila mangoes*, diced
1/2 C slivered almonds, toasted
10-12 chives, minced
1 T curry powder**, if unsalted, add 1/4 t sea salt
1/2 C mayonnaise
Butter lettuce leaves, for serving
- Combine chicken, mango, almonds and chives in a large bowl and give it a stir.
- In a small bowl, combine the mayonnaise, curry powder, and sea salt, if using.
- Add the curry mayonnaise to the chicken mixture and gently stir to combine.
- Serve in butter lettuce leaves.
** 1 full tablespoon of curry powder will yield a chicken salad with a no doubt about it curry flavor. Not overpowering, but definitely predominant. Feel free to start with 1 teaspoon for a milder flavor (also delicious) and work your way up, to your taste.