Chutney Chicken Salad

Posted: Wednesday, December 26, 2007

2 pounds boneless, skinless, trimmed chicken breasts

3/4 cup diced celery

2 tablespoons minced parsley

1 1/2 tablespoons golden raisins

1 1/2 tablespoons dried apricots, diced

1 cup Hellman's mayonnaise

3/4cup Major Grey's chutney

2 teaspoons curry powder

Sliced almonds, toasted

Fruit salad, such as pineapple, orange slices, melon slices,

resh berries or grapes, etc.

Place chicken in a large skillet in a single layer with water to cover. Heat to a simmer and poach very gently until done, about 6 minutes. Remove chicken to cool. When cool, cut into large dice. Place chicken in a large bowl with celery, parsley, raisins and apricots and mix to combine.

For dressing, puree chutney with curry powder in a food processor or blender. Add mayonnaise and pulse until blended. Mix dressing into chicken mixture by large spoonfuls until desired consistency is achieved. Serve on lettuce leaves, garnish with fruit and almonds. Serves 4.

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