Mayo-less Curried Chicken Salad

1. For the chicken: Heat a skillet over medium heat and add the olive oil. Season the chicken breasts with the curry powder, paprika, salt and pepper. Put them into the skillet and cook for about 4-7 minutes each side depending on their thickness, or until done. Remove them from the skillet and let them rest for 5 minutes before chopping into chunks.
2. For the dressing: In a blender, add red pepper and mango, and blend until smooth. Add in yeast and spices, and blend again until smooth. Taste, and adjust seasonings if necessary. Mixture should be thick, but if it’s too thick to blend, add a touch of the juice from the roasted red pepper jar, or a splash of water. Set aside.
3. In a bowl, add the choped chicken, celery, bell pepper, onion, tomato, mango and dressing, and mix well.
4. Divide the romaine lettuce between 4 salad bowls/plates, and top with the mayo-less curried chicken salad. Enjoy!

*Just as a side note, I used half of one mango for the dressing, and the other half for the salad. Don’t worry if you’re a little short or over on the mango measurement.