Curried Chicken And Sweet Potato Salad Recipe

Name: Curried Chicken And Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain yogurt; 1 tablespoon sweet mango chutney (I have used other sweet chutneys too); 1 teaspoon curry; 2 garlic cloves, chopped; 2 boneless chicken breasts; 2 lbs sweet potatoes; 2 -3 celery ribs, sliced; 1/2 cup roasted cashew nuts, roughly chopped; 1/4 cup chopped dates; 1/4 cup fresh cilantro; Dressing; 1/2 cup plain yogurt; 1 -2 tablespoon sweet mango chutney; 3 -4 tablespoons orange juice; 1 teaspoon curry; 1 teaspoon salt

Servings: persons

2 tablespoons plain yogurt
1 tablespoon sweet mango chutney (I have used other sweet chutneys too)
1 teaspoon curry
2 garlic cloves, chopped
2 boneless chicken breasts
2 lbs sweet potatoes
2 -3 celery ribs, sliced
1/2 cup roasted cashew nuts, roughly chopped
1/4 cup chopped dates
1/4 cup fresh cilantro
Dressing
1/2 cup plain yogurt
1 -2 tablespoon sweet mango chutney
3 -4 tablespoons orange juice
1 teaspoon curry
1 teaspoon salt

1
Put the first 4 ingredients into a plastic bag.
2
Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
3
Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
4
Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
5
Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
6
While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
7
Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
8
Garnish with the reserved cilantro and serve immediately or refrigerate until required.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons plain yogurt, 1 tablespoon sweet mango chutney (I have used other sweet chutneys too), 1 teaspoon curry, 2 garlic cloves, chopped, and more.

Yes, Curried Chicken And Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Chicken And Sweet Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions