Mary Beth Clark’s Mango and Smoked Chicken Salad

Name: Mary Beth Clark’s Mango and Smoked Chicken Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 large egg yolk; ¼ teaspoon dry mustard; ⅛ teaspoon coarse kosher salt; 1 tablespoon lemon juice; ⅓ cup light vegetable oil (sunflower, safflower, or soybean); ⅓ cup light vegetable oil (sunflower, safflower, or soybean); ⅓ cup light vegetable oil (sunflower, safflower, or soybean); ⅓ cup light vegetable oil (sunflower, safflower, or soybean); ⅓ cup light olive oil; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; 1/16 teaspoon ground cardamom; 1/16 teaspoon dried dill; 1½ teaspoons white wine vinegar; 1½ pounds smoked chicken or turkey breast; 1½ pounds smoked chicken or turkey breast; 2 small, tender celery stalks, cut in ¼-inch dice (⅔ cup); 3 tablespoons minced onion; White pepper and ground allspice to taste; White pepper and ground allspice to taste; 2 mangos, ¾-1 pound each, ripe but not soft, peeled and halved (see Preparation); ½ cup chopped toasted macadamia nuts; 4 teaspoons snipped chives

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

New York cooking teacher Mary Beth Clark recommends this tropical pleasure for sultry evenings, when you want to stay clear of the stove. It makes for easy entertaining, as the chicken in curry mayonnaise (which should mellow for a day) improves if prepared ahead. Don’t balk at the long ingredient list, which is mainly spices.

Ingredients

Curry Mayonnaise

1 large egg yolk
¼ teaspoon dry mustard
⅛ teaspoon

Americas
United States
Florida
French West Indies
New York
Gluten-free

Method

Make mayonnaise (ingredients should be at room temperature): Combine egg yolk, mustard, and salt in processor, blender, or bowl; beat lightly. Add lemon juice and beat until slightly foamy. Gradually add oils, blending constantly. When oil has been added, blend in remaining ingredients. Cover tightly and refrigerate 1–5 days.
Remove skin (and bone, if necessary