Chicken Salad Sandwiches With Mango Chutney Recipes

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE

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.

MANGO-CHICKEN SALAD SANDWICHES

Steps:

• Combine chicken, mangos and onions in medium bowl.
• Mix mayo, dressing and mustard until blended. Add to chicken mixture; mix lightly.
• Refrigerate 30 min.
• Fill rolls with lettuce and chicken salad. Cut diagonally in half.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

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.

CHICKEN SALAD SANDWICHES

Steps:

• Cut up any large pieces of chutney. Combine chutney, mayonnaise, and curry powder. Stir in chicken, grapes, and almonds.
• Line each croissant with lettuce; top with chicken salad mixture. Makes 4 servings.

CHUTNEY CHICKEN SALAD (GREAT FOR TEA SANDWICHES)

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.

MANGO CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
• In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

BEST CHICKEN SALAD SANDWICH

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

CHUTNEY CHICKEN SALAD

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.