CHICKEN & CHUTNEY SALAD
I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.
Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
- In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
- Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CHUTNEY CHICKEN
A South African chutney recipe. Serve with rice and a green salad if desired. Divine!
Provided by Sharon Plett
Categories World Cuisine Recipes African
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g
THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
- Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
- Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
- Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.
CORONATION CHICKEN SALAD
Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.
Provided by Jeff Gordinier
Categories brunch, dinner, lunch, salads and dressings, sandwiches, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.
Provided by Melissa Clark
Categories easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
- Divide salad among four slices of bread; top with remaining slices.
CHUTNEY CHICKEN SALAD
Make and share this Chutney Chicken Salad recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss chicken, bell pepper, raisins, celery and onions in large bowl.
- Stir mayonnaise and chutney in small bowl until blended.
- Add to salad; toss to evenly coat.
- Serve at room temperature or chilled.
- Line 4 individual plates with lettuce leaves; top with salad.
Nutrition Facts : Calories 319.4, Fat 8.9, SaturatedFat 1.7, Cholesterol 67.8, Sodium 344.9, Carbohydrate 37.9, Fiber 3.6, Sugar 26.7, Protein 24.2
CHUTNEY-CHICKEN SALAD
Make and share this Chutney-Chicken Salad recipe from Food.com.
Provided by figaro8895
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the chutney, mayonnaise dressing, and currey powder. Add chicken, grapes, and toasted almonds; toss gently to coat.
- Serve chicken mixture on lettuce leaves. If desired, garnish with cherries.
Nutrition Facts : Calories 225.4, Fat 11, SaturatedFat 2.2, Cholesterol 61.4, Sodium 110.6, Carbohydrate 9.3, Fiber 1.2, Sugar 6.8, Protein 22.5
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