Chicken Salad with Mango Chutney

Chicken Salad with Mango Chutney

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
simone stevin
Recipe by  simone stevin

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.

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Reviews (4)

Rate This Recipe
Jillian
7

Jillian

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 folding 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!

njmom
4

njmom

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!

favored1
2

favored1

Delicious recipe! I really enjoyed the mix of flavors. Made exactly as recipe shown twice. I ended up adding a lot more curry just because we really like curry. Thank you so much for sharing. This is becoming my favorite way to use leftover chicken. Yummmmm

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Chutney Chicken Salad

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