Curry Mango Chicken Salad Recipe

Makes 4 servings | Gluten-free and dairy-free

Step 1

16 oz. Instant Pot Garlic Herb Chicken
2 mangoes, peeled and chopped (about 2 c.)
1 c. celery, chopped
1 red pepper, chopped
½ c. green onions, chopped
¼ c. avocado oil mayonnaise
1 Tbsp. apple cider vinegar
2 tsp curry powder
salt and pepper
8 c. mixed salad greens

Directions

1. In a bowl, mix together chicken, mango, celery, red pepper, green onions, mayonnaise, vinegar and curry powder. Season to taste with salt and pepper.
2. Serve ¼ of the chicken salad over 2 c. mixed greens.

Batch Cooking:
We’ve done the planning for you in the form of one grocery list and four recipes. This is batch cooking at its finest. Start with one large batch of Garlic Herb Chicken made via Crockpot or Instant Pot, and then use portions of that delicious chicken in the next three recipes, Garlic Veggie Noodles with Chicken, Curry Mango Chicken Salad and Chicken Ranch Stuffed Peppers. Altogether, we’re talking one afternoon or morning in the kitchen and three meals (plus leftovers!) that will feed a family of four prepared as a result.

Click here to download and/or print the full grocery list and recipes.