Creamy Chicken Salad with Mango and Almonds

As my friends and family in the Northern hemisphere languish in the icy grip of winter, we in Cape Town are enjoying enduring a heat wave. The country is in the strangle hold of the worst drought in 10 decades. People all over South Africa are donating bottles of water to be delivered to the towns were there is just no more water left.

Amazing pictures of truck loads of animal feed being delivered in convoy. While we are a country in distress, it is beautiful to see how people are standing together.

Cooking and eating big hot meals is about as far from my mind as the memory of rain is in Cape Town.

This creamy chicken salad, with mango and almonds was a huge winner - As we always say "Winner Winner Chicken Dinner"!!

Creamy Chicken Salad with Almonds and Mango
Serves 2

4 chicken breasts sliced into 1"chunks
1 Onion sliced
15ml Tomato Paste
10ml Curry powder
80ml Chutney
80ml Mayonnaise
5ml Sugar
20ml Apricot Jam
125ml Plain Yoghurt
10ml Lemon Juice
Salt and Black Pepper
Oil for frying

Salad for Serving
Salad leaves
1 disk Feta Cheese
1 Mango peeled and cut into bite size pieces
40g Toasted Flaked Almonds (I toasted them myself in a dry pan)
Fresh coriander or basil for garnish (optional)

Fry the Chicken in a little oil until turning golden, but not cooked through.
Remove the chicken from the pan and set aside.
Add the onions to the pan and more oil if necessary.
Fry onions until soft.
Add the tomato paste and the curry powder and fry for 1 minute.
Add rest of the ingredients (except the salad ingredients).
Stir the sauce and let it simmer for 5-8 minutes.
Add the chicken and cook until chicken is cooked through.
Check seasoning and adjust.
Turn off the heat and allow to cool.

Place the salad leaves on the plate.
Place the chicken coated in the sauce on the leaves.
I didn't use all the sauce but add as much as you would like to your salad.
Place pieces of mango around the plate.
Sprinkle with feta and almonds.
Top with garnish and black pepper.

Serve and enjoy