This is pretty easy, but I almost never have all the ingredients so I have to remember when I am grocery shopping to pick up cashews and mango.
I also add cooked rice to it to stretch it because I like it and I like it to stay around, it preserves well, and in fact the flavors get more intense and more delicious, I think.
Husband and 2 year old child also like it as well as the very conservative eaters in my life. :o)
1 cup or so of cooked chicken (no bones)
1/2 cup celery
1 cup (optional) cooked rice
1/2 cup mayo
curry (to taste, start off with a teaspoon)
1 T apricot jam
Juice of a lime
1 peeled sliced mango (use jarred if they aren’t in season)
3 green onions, sliced
1 cup cashews, crushed
1/2 cup raisins (optional)
pinch of cayenne
for the dressing: mix the mayo, lime juice, cayenne and curry, apricot jam in a large bowl, mix all together.
Then add the chicken, rice and remaining ingredients saving the cilantro for garnish. Mix it all together and let the flavors “make love” in the fridge for as long as you can stand before you have to eat it.
Add cilantro for garnish.
This is a salad that I love so much that I am perfectly happy to eat it standing up in the kitchen and call it dinner, but if you want to actually sit down, it goes nicely with a chilled white wine and crusty bread or pita or naan. It goes particularly well with some Samba, a la Caetano Veloso…eat it this way and welcome to my world.