After going on the Wild Africa Trek a few weeks ago, there were a lot of things that I loved. But aside from seeing all of the animals, I couldn’t get over how delicious the lunch was! We were given a little bucket with samples of many different things, but my favorite by far was the Curried Chicken Salad. I was lucky enough to find the recipe right on the Disney Parks blog, so I set out to make it myself.
Curried Chicken Salad
1 teaspoon coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon fresh lime juice
4 teaspoons curry powder
2 teaspoons honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes
Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold.
Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately.
Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.
Some notes from my experience: I left out the onions since neither me nor my husband are big fans of them, and we didn’t miss them. My curry seemed more spicy than the one we tried at Disney, and I think it must be due to the type of curry powder I used. So keep that in mind when you go to make it. I also didn’t find my version nearly as sweet as the one at Disney, so I added more honey (that’s been adjusted in the recipe I posted above) – I would add even more to taste. It also says “serves 2” but we definitely had more than 2 servings. At least 3, if not 4! And it would be a lot more if you were just using it as an appetizer or side.
I definitely recommend making it! Even if you haven’t been on the Wild Africa Trek to try it, your own version can be almost as good!
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Wow that does look and sound good, we haven’t had the chance to go on the trek yet. Hope to soon. Thanks so much for sharing and linking up with the hop this week.
It was great – and the Trek was fantastic, I highly recommend it! Will have a review up of the overall experience soon 🙂
Ohh, you make this sound so easy Becky! I will have to get my husband right on it, LOL!
lol! It really is a pretty simple recipe – the most time consuming part is just cutting up the mango and the grapes!
I like the idea of serving it in the little buckets. That’s pretty cute!
It is – it was really neat to get little samples of a bunch of different dishes!
What a neat dish! Sounds tasty!
It was delicious – all of the food we had on the Wild Africa Trek was, I wish it was available elsewhere too!
James @ Home is Where the Mouse is says
I really want to do the trek when the kids are old enough. I’m intrigued by the salad, but I am one of those strange people who has an issue with cold salads (like potato, macaroni, and chicken). I wonder if it can it be served hot?
I feel like it couldn’t be, because they prepare the meals in advance and keep the buckets on ice – everything it was cold. However, I’m also one of those people who doesn’t usually like those cold salads, but I liked this one! Or you could always try to make it yourself with this recipe and serve it warm 🙂