There is a banana in my chicken salad! And it didn’t get there by mistake. Say what? I was thinking of a way to incorporate bananas into a savory dish and was inspired by the recipe from Dole. Taking the basic ingredients: chicken, curry, and of course, bananas, I created my own version of Chicken Curry Salad with Bananas and Almonds.
To be truthful, I didn’t know what to expect, but I was thrilled with the results and happily ate leftovers the next day.
2 cooked chicken breast halves, diced
1 stalk celery, peeled and finely diced
1/4 cup diced onion
1/4 cup dried cranberries
1 jalapeno, seeded and finely diced
1 banana, diced
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 – 1 teaspoon curry powder
salt and pepper to taste
1/4 cup toasted slivered almonds
1/4 cup chopped cilantro
1. Combine chicken, celery, onion, cranberries and jalapeno in a mixing bowl.
2. Fold in banana, mayonnaise, lime juice and curry powder. Stir gently and season with salt and pepper.
3. Refrigerate the salad for at least an hour before serving.
4. Fold in almonds and cilantro and serve!
You just might be blown away! The bananas added a nice creaminess to the salad, allowing me to use less mayonnaise. For even a healthier version, I bet you could leave the mayonnaise altogether and not miss it a bit.
Serve the salad with crackers or on a bed of mixed greens.