Mrs Burchells Chicken Chutney Salad Recipes

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

Chutney Chicken Salad image

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

Ingredients

2 cups cooked boneless skinless chicken breasts, chopped
1 cup bell pepper, chopped
1 cup raisins
1 cup celery, chopped
1/3 cup green onion, chopped
1/2 cup Miracle Whip light
1/4 cup mango chutney
4 cups romaine lettuce, torn

CURRIED CHICKEN CHUTNEY SALAD

This lovely chicken salad is bursting with yummy flavor! A tasty snack eaten with wheat crackers, or fill a pita pocket for a delicious lunch or light dinner. -Or-, serve a scoop atop a bed of fresh crisp lettuces, for a ladies luncheon or tea! Great!

Provided by BecR2400

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Curried Chicken Chutney Salad image

Steps:

In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
Serving Suggestion:.
Pack chicken salad firmly into a medium bowl, or individual ramekins.
Cover and chill until serving time.
Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
Garnish with fresh snipped parsley, chervil or chives.
Makes 4 servings.

Nutrition Facts : Calories 193.8, Fat 8.4, SaturatedFat 1.7, Cholesterol 43.2, Sodium 297.2, Carbohydrate 16.5, Fiber 0.1, Sugar 9.6, Protein 13.4

Ingredients

1 1/2 cups cut-up cooked chicken
1 cup fresh seedless grapes, halved (optional)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1 (11 ounce) can mandarin orange segments, drained (optional)
1/4 cup walnuts (optional) or 1/4 cup pecans, chopped (optional)
1/4 cup chutney
1/4 cup apricot preserves
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon curry powder, to taste (very mild as written, I use a mixture of 1/4 t. curry and 1/4 t. hot madras curry)
mixed baby lettuce leaf, to serve
fresh snipped parsley, chervil or chives, to garnish

MRS. BURCHELL'S CHICKEN CHUTNEY SALAD

MDM's favorite for ladies' luncheons, judging from the chutney stains. From the Alexandria VA TWIG cookbook, "A Heritage of Good Tastes", submitted by Mrs. Donald Burchell.

Provided by KateL

Categories Lunch/Snacks

Time 8m

Yield 4 serving(s)

Number Of Ingredients 11

Mrs. Burchell's Chicken Chutney Salad image

Steps:

Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
Toss chicken, pineapple and green onion together.
Combine chicken mixture with mayonnaise mixture.
Chill.
Add peanuts and celery just before serving and toss again.

Nutrition Facts : Calories 431.5, Fat 25.8, SaturatedFat 4.5, Cholesterol 69, Sodium 612.5, Carbohydrate 27.2, Fiber 3.3, Sugar 13.2, Protein 25.6

Ingredients

2 cups cooked chicken breasts, diced
13 1/4 ounces pineapple tidbits, drained
1/2 cup green onion, sliced
1 cup celery, sliced diagonally
1/4 cup salted peanuts or 1/4 cup dry roasted peanuts
2/3 cup mayonnaise
1/2 teaspoon lime rind, grated
2 tablespoons lime juice
2 tablespoons chutney, chopped (I recommend Major Grey's mango chutney)
1/2 teaspoon curry powder
1/4 teaspoon salt

CHUTNEY CHICKEN SALAD

Try this delicious and flavorful chicken salad.

Provided by Daily Inspiration S

Categories Chicken

Time 15m

Number Of Ingredients 11

Chutney Chicken Salad image

Steps:

1. Combine mayo through salt and mix well - set aside.
2. In a separate bowl, combine remaining ingredients and pour dressing over top and gently mix. Chill in the refrigerator.

Ingredients

2/3 c mayo (can use light)
2 Tbsp fresh lime juice
4 Tbsp chutney (your choice - mango, etc.)
1/2 tsp curry powder
1/2 tsp grated lime rind
1/4 tsp salt
2 c cooked chicken, diced
1 can(s) 8.25 oz. can crushed pineapple, drained
1 c celery, minced
1/2 c thinly sliced green onion
1/4 c salted peanuts, chopped

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

Chicken Salad Sandwiches With Mango Chutney image

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.

Ingredients

1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
1/2 cup Greek-style yogurt
1/3 cup mango chutney, big pieces chopped
3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
2 scallions, finely chopped
Fresh lemon juice, to taste
Salt and pepper, to taste
8 slices whole-grain bread

KARTOFFELSALAT (GERMAN POTATO SALAD)

From the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. Recipe from Mrs. Amelia Mueller. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.

Provided by Charlotte J

Categories Potato

Time 25m

Yield 1 side dish

Number Of Ingredients 9

Kartoffelsalat (German Potato Salad) image

Steps:

Simmer onions and celery in bacon drippings just a minute or so.
Add flour, vinegar, water, sugar, salt and pepper.
Toss with potatoes and serve-warm.
Hard boiled eggs may be added.

Nutrition Facts : Calories 814.8, Fat 51.4, SaturatedFat 17.1, Cholesterol 77.1, Sodium 992.4, Carbohydrate 68.5, Fiber 2.9, Sugar 55.6, Protein 15.5

Ingredients

15 small boiled potatoes
1 medium onion (chopped fine)
1/2 cup chopped celery (or more)
1/4 cup potato water
1 tablespoon flour
1/4 lb bacon, cooked crisply and drained
1/2 cup vinegar
1/4 cup sugar
salt and pepper

CHUTNEY CHICKEN SALAD

Make and share this Chutney Chicken Salad recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

Chutney Chicken Salad image

Steps:

Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.

Nutrition Facts : Calories 381.1, Fat 25.4, SaturatedFat 3.7, Cholesterol 69.1, Sodium 293.9, Carbohydrate 16.1, Fiber 3.2, Sugar 8, Protein 23.9

Ingredients

6 cups chopped cooked chicken
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped celery
17 ounces apricots, drained
2 tablespoons major grey's chutney
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons soy sauce
salt and pepper
1 1/2 cups chopped toasted pecans

CHUTNEY CHICKEN SALAD (GREAT FOR TEA SANDWICHES)

There is a very nice flavor and will vary depending on the chutney you use. I have mango trees, so have copious quantities of various mango chutneys. It is great as a tea sandwich!

Provided by Ambervim

Categories < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 10

Chutney Chicken Salad (Great for Tea Sandwiches) image

Steps:

Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.

Nutrition Facts : Calories 326.5, Fat 24.1, SaturatedFat 5.9, Cholesterol 87.7, Sodium 96.2, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 23.5

Ingredients

12 ounces chicken, cooked and shredded
1/4 cup celery, finely diced
3 tablespoons red onions, finely diced
1/4 cup walnuts, chopped
1/4 cup plain yogurt (sour cream if you don't have it. Don't use mayo if the sandwiches are going to sit out.)
1 tablespoon lemon juice
1/4 cup mango chutney (or some other chutney)
salt
pepper
4 tablespoons butter (optional)

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

Chutney Chicken Salad image

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

Ingredients

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

CHUTNEY RICE SALAD

Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.

Provided by Geema

Categories Vegan

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Chutney Rice Salad image

Steps:

In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
Toss with the dressing, mixing well.
Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 267.4, Fat 12.4, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 36.1, Fiber 1.9, Sugar 6.3, Protein 3.9

Ingredients

1/3 cup chutney
1/4 cup canola oil
1 tablespoon lemon juice
1 1/4 teaspoons minced gingerroot
3 cups cooked rice
1 cup choppped apple
1/2 cup chopped celery
1/4 cup golden raisins or 1/4 cup any dried fruit, chopped
2 tablespoons green onions, sliced
1/4 cup toasted sliced almonds

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