Creamy Curried Chicken and Mango Salad
2 cooked chicken breasts, cubed
1 large mango, peeled, stoned and cubed
2 green onions, chopped finely
½ - 1 small red chili, seeded and chopped finely
juice of 1 lime
25ml (2 tbsp) plain yogurt
25ml (2 tbsp) mayonnaise
15ml (1 tbsp) mango chutney
or 5ml (1 tsp) brown sugar
5 ml (1 tsp) curry powder
1 ml (1/4 tsp) cumin
salt and freshly ground black pepper
15ml (1 tbsp) chopped cashews
15ml (1 tbsp) chopped fresh parsley
Place the chicken, mango, green onions and chili in a bowl. Fold gently to combine and sprinkle the lime juice over top. In another bowl whisk together the yogurt, mayonnaise, mango chutney or brown sugar, curry power and cumin. Season with salt and freshly ground black pepper. Fold the dressing into the salad and sprinkle the cashews and parsley over top. Refrigerate for at least 1 hour before serving.
Fresh & Frizzy Lemonade
500ml (2 cups) cold water
1 350ml can or bottle carbonated water (Perrier etc.)
250ml (1 cup) freshly-squeezed lemon juice
125ml (½ cup) sugar
Stir together the water, carbonated water, lemon juice and sugar until sugar dissolves, then pour mixture over ice. Garnish with lemon slices to serve.
