The Pioneer Woman Tasty Kitchen
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Curry Chicken Salad Crisps

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Chicken mango curry salad on deep fried wonton wrappers. A great appetizer and definite crowd pleaser!

Ingredients

  • 2 pounds Skinless, Boneless Chicken Breasts
  • 1 package Wonton Wrappers (12 Ounce Package)
  • Oil, For Frying
  • ½ cups Mayonnaise
  • ⅓ cups Plain Yogurt
  • 3 teaspoons Curry Powder
  • 1 Tablespoon Vinegar Or Lemon Juice
  • 2 teaspoons Sugar
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Red Onion, Chopped
  • 1 whole Mango, Peeled And Cubed
  • ¼ cups Sliced Almonds
  • ½ cups Celery, Chopped
  • ½ cups Dried Cranberries
  • Green Onions Or Cilantro, For Garnish (optional)

Preparation

1. Simmer chicken, uncovered in a pot of water, until cooked fully, about 10 to 15 minutes. Be careful not to overboil, as it will be dry and tough. Cut chicken in half and check to ensure chicken is fully cooked. Let chicken cool and then chop into cubes.

2. In a wok or a deep pan, fry the wontons in oil over medium heat. Fry 2 to 4 at a time, or however many fit in your pan without overlapping each other. Use wooden chopsticks to push down any bubbles that form while they fry. Remove wontons from oil as soon as they turn golden brown. Place on a paper towel to dry and cool.

3. In a large bowl, whisk together mayonnaise, yogurt, curry, vinegar, sugar, salt, and pepper. Add chicken, onion, mango, almonds, celery, and cranberries. Mix until combined.

4. Scoop spoonfuls of the curry chicken salad onto your wonton wrappers, and garnish with green onion or cilantro. Serve and enjoy!

One Comment

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Anne McCoy on 9.17.2009

My mouth is watering just from reading your recipe and thinking of all kinds of brunches, parties, etc to serve these at. Thanks for sharing!

One Review

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stylistmama on 7.11.2010

Made this today for a bridal shower and it was delicious! Couldn’t stop eating it…. It would be great over mixed greens or on a sandwich, too. I replaced the red onion with green onions, which I prefer. Thanks for a great recipe – I will definitely make it again!

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