Chicken Salad with Mango Chutney3 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.” - by simone stevin
Original recipe yields 4 servings
- Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
- Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Amount Per Serving (4 total)
- 265 cal
- 19.5 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Easy and delicious - plus it's a great way to use up leftover grilled chicken! This way I didn't have to go to the trouble of poaching the chicken. I mixed the dressing in a separate bowl before foldi..." See moreng it into the chicken and other ingredients. For the dressing I used Hellman's light mayo cut with a bit of reduced fat sour cream along with regular curry and the rest of the ingredients. It chilled for just a couple of hours and it came out really good. Overall, a great combination of flavors! Especially good on whole grain bread!"
"i did not use the apple or rosemary. i used a whole diced fresh mango, used half lite mayo/greek yogurt for the dressing. i also added a can of black beans. yum-o thanks for the post simone stevin..." See more!"
Chutney Chicken Salad
Best Chicken Salad Sandwich
Just swipe to see more like this.