Apple Slices with Curried Chicken and Mango

Yield: 36-40pieces, about P/i-2 oz (50-60g) each




1 lb

500 g


152 fl oz

45 mL

Lemon juice

8 oz

250 g

Mango, flesh only

1 lb 8 oz

750 g

Cooked chicken

breast meat, cooled

2 tbsp

15 g

Chopped cilantro

1 pt

500 mL


2 tsp

10 mL

Curry powder




as needed

as needed

Lemon juice

as needed

as needed


as needed

as needed

Cilantro leaves

Per 1 piece:

Calories, 60; Protein, 6 g; Fat, 2 g (29% cal.); Cholesterol, 15 mg;

Carbohydrates, 5 c

i; Fiber, 1 g; Sodium, 15 mg.

1. Peel and core the apples. Cut into brunoise. Toss with the lemon juice.

2. Cut the mango into brunoise. Mix with the apples.

3. Cut the chicken breast into fine dice. Mix with the mango and apples. Mix in the chopped cilantro.

4. Season the mayonnaise with curry powder.

5. Mix enough mayonnaise into the chicken mixture so that it holds together well. (You may have some mayonnaise left over.) Keep refrigerated until ready to use.

6. Wash the apples and core them. Channel the apples (see Figure 16.8) from top to bottom at VS-in. (1-cm) intervals. Cut the apples in half vertically, then cut crosswise into slices about 54 in. (5-2 cm) thick. Rub with lemon juice.

7. Form quenelles (see Figure 13.5) of the chicken mixture and place on top of each slice of apple. Decorate with paprika and cilantro.


The chicken mixture can also be used to fill savory tart shells and vegetables such as leaves of Belgian endive and cucumber shells.

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