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MANGO, CASHEW AND CURRIED CHICKEN SALAD



A dish for brunch or a summer evening!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

MANGO,  CASHEW AND CURRIED CHICKEN SALAD

INGREDIENTS:  SERVES  4 

• 2 pineapples halved lengthwise 
• 2 cups  fresh pineapple, diced to 1/2 inch 
• 2 boneless skinless chicken breasts,  diced to 1/2 inch 
• 1 clove crushed garlic 
• 1 mango, peeled, and diced into 1/2 inch squares 
• 1/2 cup chopped red bell pepper 
• 1/4 cup chopped scallions 
• 4 cups cooked tiny shell macaroni 
• 1 cup dry roasted cashews 
• 1 or 2 Jalapeno peppers,  seeded and chopped 
• 1 Tbl. chopped cilantro 
• 1 Tbl. curry powder 
• 1 Tbl. peanut oil 

DIRECTIONS: 

1.  In a skillet,  heat the peanut oil and stir fry the cubed chicken and garlic together.  Add the curry powder,  Jalapeño
     peppers, red bell pepper, scallions and cashews. toss in the pan and turn off heat.

2. Let cool.  In a large bowl,   add the pineapple,  mango, cilantro,  shell macaroni and the contents of the skillet and
     toss with the dressing.  Fill the pineapple shells with the salad and serve.  

DRESSING:INGREDIENTS DRESSING: 
• 1 Tbl. dark Oriental sesame oil 
• 1 Cup mayonnaise 
• 1 Tbl.  honey >
• 1 Tbl. rice wine vinegar 
• 1 Tbl. light soy sauce, Tamari 

1.  Shake the dressing ingredients together in a covered jar,  pour over the salad , toss and serve.

 



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