Mango Chicken Salad

Ingredients: 

3 chicken breasts - season and roasted

1 can chickpeas - drained and, rinsed

1/2 cup Celery, chopped

1 full Mango, chopped

1/2 cup Mayonnaise

1/2 to 1 tsp Splash White Vinegar

Salt & Pepper

1/4 cup Thompson Seedless Raisins 

1 - 2 tsp Curry Powder

Turmeric (I skipped) 

1/2 tsp Dehydrated Onion

Cayenne Pepper (I skipped)

a Dash ~1/8 tsp Cinnamon

1/2 tsp Aamchur Powder 

Directions:

Because I was eating this in the soft minced phase post surgery I wanted tomato sure this was very finely minced. 

1. For my chicken I seasoned the breasts with Salt, Pepper, and Mushroom Powder for Umami - but really any seasoning or just S&P would be fine. I then put it in the Instapot with chicken broth to cover and cooked it on high pressure for 90 minutes. Key is to have the chicken covered with the liquid so that it is very moist and falls apart. I kept some of the liquid in with the chicken after I removed it from the Instapot. The other option - just use rotisserie chicken from the store. 

2. I then minced everything very finely on a cutting board - the chickpeas, chicken, very ripe mango, and raisins. For the mango - I cut off both sides and then trimmed around the seed and used the trimmings from around the seed to go in the salad. I kept the sides of the mango separate and served them with the chicken salad in chunks. Now that I know I tolerate this I would add all the mango in. 

3. Season everything as you go and taste a little the Aamchur Powder (Mango Powder) is optional but I felt it added to the recipe. This tasted way better the next day and the vinegar was surprisingly a good addition to the salad. I don't know exactly how much mayonnaise I used as I was making sure it was moist. 

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