Curried Chicken Salad on a Poppadum Crisp Recipe

Name: Curried Chicken Salad on a Poppadum Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon curry powder; 2 tablespoons coconut milk; 2 chicken breasts, cooked and shredded; 12 red onion, diced; ½ cup fat-free mayonnaise (or regular if desired); 1 mango, diced; ⅓ cup salted roasted cashews, chopped; ⅓ cup cilantro, chopped; salt and pepper; pappadams, disks (likely found at your favorite Italian eatery or market(preferably cooked); 1 tablespoon peanut oil; ¼ cup coconut, toasted

Servings: persons

1 tablespoon curry powder
2 tablespoons coconut milk
2 chicken breasts, cooked and shredded
12 red onion, diced
½ cup fat-free mayonnaise (or regular if desired)
1 mango, diced
⅓ cup salted roasted cashews, chopped
⅓ cup cilantro, chopped
salt and pepper
pappadams, disks (likely found at your favorite Italian eatery or market(preferably cooked)
1 tablespoon peanut oil
¼ cup coconut, toasted

1
Chicken salad:.
2
Combine curry powder and coconut milk in small saucepan over medium heat.
3
Heat until mixture becomes a thick paste.
4
Let cool.
5
In a medium bowl combine shredded chicken and red onion.
6
Add mayonnaise and curry/coconut milk mix.
7
Stir until mixed.
8
Add the diced mango, cashews and cilantro.
9
Add salt and pepper as needed.
10
Poppadum Disks (if uncooked):.
11
Heat peanut oil in small skillet.
12
Cut the uncooked poppadums into triangles.
13
Place 2 poppadums into the hot oil at a time Cook until they turn a lighter color and puff up (about 10 seconds).
14
Using a spatula or tongs remove from oil and place on a double layer of paper towels.
15
Repeat for remaining poppadum disks.
16
Poppadum Disks (if cooked):.
17
Place in oven at 375 degrees F for 3-5 minutes.
18
To serve:.
19
Spoon curried chicken salad onto the center of each crisp.
20
Garnish with a sprinkle of toasted coconut and a cilantro sprig.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon curry powder, 2 tablespoons coconut milk, 2 chicken breasts, cooked and shredded, 12 red onion, diced, and more.

Yes, Curried Chicken Salad on a Poppadum Crisp 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.

Curried Chicken Salad on a Poppadum Crisp

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