Indian Pineapple Curry Salad Recipe

Name: Indian Pineapple Curry Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Indian
Ingredients: 250 g Pineapple Chunks (Ananas); 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 100 g Celery; 1 pack (100 g) Khetika Premium Cashews | Kaju; 430Ml Hellmanns Mayonnaise Squeeze Real; 300 g The Little Farm Co. Mango Chutney; 50 g Sakthi Curry Powder; 1 kg Akar Powder Salt; 250 ml Dabur Hommade Lemon Juice (Bottle)

Indian cuisine

About this recipe

A vibrant Indian-inspired salad featuring juicy pineapple, tender chicken, and a creamy curry dressing, perfect for a satisfying dinner.

Ingredients

250 g Pineapple Chunks (Ananas)
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
100 g Celery
1 pack (100 g) Khetika Premium Cashews | Kaju
430Ml Hellmanns Mayonnaise Squeeze Real
300 g The Little Farm Co. Mango Chutney
50 g Sakthi Curry Powder
1 kg Akar Powder Salt
250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup mango chutney, 1/2 teaspoon curry powder, 2 teaspoons lime peel, 1/4 cup lime juice, and 1/2 teaspoon salt. Mix well and refrigerate for 15 minutes to allow the flavors to meld.
2. While the dressing chills, cut 1 fresh pineapple into small pieces and drain thoroughly to remove excess juice.
3. Cook 500 g chicken breast in boiling water until fully cooked, about 12-15 minutes. Let it cool, then shred into bite-sized pieces.
4. Finely chop 1/2 cup celery. Toast 1/2 cup cashews in a dry pan over medium heat until golden and fragrant, about 2-3 minutes.
5. In a large bowl, combine the shredded chicken, pineapple pieces, chopped celery, and toasted cashews. Pour the chilled dressing over the mixture and toss until evenly coated.
6. Serve the salad immediately or refrigerate for up to 2 hours before serving for a chilled option. Garnish with additional toasted cashews if desired.