Curried Chicken Salad with Mango & Cashews | CookOS

Curried Chicken Salad

Name: Curried Chicken Salad with Mango & Cashews
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken breasts; ⅓ cup mayonnaise; ⅓ cup plain yogurt; 1 1/2 tbsp curry powder; ½ tsp ground ginger; 1 tsp honey; 2 tbsp mango chutney or apricot preserves; 1 tbsp fresh lime juice; 1 medium red onion, diced; 1 firm-ripe mango, peeled, pitted, and diced; ⅓ cup salted roasted cashews, coarsely chopped; 1 small bunch cilantro leaves, coarsely chopped

This curried chicken salad pairs tender sous vide chicken breast with a creamy curry-yogurt dressing, fresh mango, red onion, and cashews for a tropical sweet-spicy-savory balance in every bite.

🌍Indian 🏷️Curry 🏷️Chicken salad 🏷️Sous vide 🏷️Mango 🏷️Cashews Tropical

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Total

2h 15m

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless, skinless chicken breasts
⅓ cup mayonnaise
⅓ cup plain yogurt
1 1/2 tbsp curry powder
½ tsp ground ginger
1 tsp honey
2 tbsp mango chutney or apricot preserves
1 tbsp fresh lime juice
1 medium red onion, diced
1 firm-ripe mango, peeled, pitted, and diced
⅓ cup salted roasted cashews, coarsely chopped
1 small bunch cilantro leaves, coarsely chopped

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Instructions

1
Season chicken breasts with salt and pepper, then vacuum seal. Place the chicken in a Suvie pan, cover with water, and load into bottom zone of Suvie. Enter cook settings below and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 155°F, 1 hour; Top Zone: None
2
While the chicken cooks, prepare the rest of the salad. In a large bowl combine 1/3 cup mayo, 1/3 cup yogurt, 1 1/2 tbsp curry powder, 1/2 tsp ground ginger, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp honey, 2 tbsp mango chutney, 1 tbsp lime juice, 1 diced red onion, and 1 diced mango. Refrigerate until chicken is done cooking.
3
After the cook, remove chicken from Suvie. Drain water from pan, discard vacuum seal bag, and pat chicken breasts dry. When the chicken is cool enough to handle, shred into bite-size pieces with two forks or your hands. Add the shredded chicken to the mixing bowl with the other ingredients.
4
Stir to combine and add more seasoning to taste if needed. Top the salad with the 1/3 cup chopped cashews and 1 small bunch chopped cilantro.

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Tips & Notes

Pro tips

Cool the sous vide chicken completely before dicing to prevent the dressing from becoming warm and separating.
Toast cashews lightly in a dry pan 1-2 minutes before adding to preserve crunch and deepen flavor.
Add lime juice just before serving to brighten the dressing and prevent the mango from oxidizing.
Use firm-ripe mango—overripe fruit will break down into the dressing; underripe will taste astringent.

Substitutions

Plain yogurt → Greek yogurt (thicker, tangier; reduce mayo by 2 tbsp)
Cashews → roasted almonds or pecans (maintains crunch and richness)
Fresh lime juice → white wine vinegar (1 tsp, more subtle citrus note)
Red onion → shallots, finely minced (milder, sweeter allium flavor)

Storage & make-ahead

Store in an airtight container refrigerated up to 3 days. Do not freeze. Best served chilled the same day for optimal texture.

Equipment

sous vide immersion circulator and water bath (or alternative cooking method for chicken)

Common Questions

Can I make this without sous vide?

Yes. Poach, grill, or roast chicken breasts to 165°F internal temperature, then cool and dice. Sous vide ensures even, tender results but isn't required.

How far ahead can I prepare this salad?

Prep components (cook chicken, dice mango and onion) up to 1 day ahead. Mix the dressing and assemble up to 4 hours before serving to keep the salad fresh and prevent the mango from breaking down.