Chutney Chicken Salad Recipes

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CHUTNEY CHICKEN SALAD



Chutney Chicken Salad image

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

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

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



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

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.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE



Theresa's Chicken Salad with Mango Chutney Mayonnaise image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon diced celery
1 tablespoon mayonnaise
1 tablespoon diced onions
4 ounces roasted chicken breast, cooled and cut to small dice
Salt and freshly ground black pepper
1 croissant
Butter, for slathering
1 ounce Mango Chutney Mayonnaise, recipe follows
2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional
1 tablespoon curry mango chutney
1 tablespoon sliced ripe fresh mango, optional
1 tablespoon 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.

CHUTNEY CHICKEN



Chutney Chicken image

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

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

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

HERBED CHICKEN-CHUTNEY SALAD ON LETTUCE LEAVES



Herbed Chicken-Chutney Salad on Lettuce Leaves image

Categories     Chicken     Appetizer     No-Cook     Quick & Easy     Mayonnaise     Mango     Walnut     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 10

1/2 cup mayonnaise
1/4 cup mango chutney, large pieces chopped
2 tablespoons fresh lime juice
2 cups 1/4-inch dice skinless cooked chicken
6 tablespoons chopped walnuts
5 tablespoons chopped fresh cilantro
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
24 3 1/2-inch-long pieces hearts of romaine lettuce
Lime wedges

Steps:

  • Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
  • Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

CHICKEN & CHUTNEY SALAD



Chicken & Chutney Salad image

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

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

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



Chutney Chicken Salad image

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

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

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

WONDERFUL CHICKEN CURRY SALAD



Wonderful Chicken Curry Salad image

I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).

Provided by KWARD

Categories     Salad     Curry Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

5 skinless, boneless chicken breast halves
1 cup mayonnaise
¾ cup chutney
1 teaspoon curry powder
¼ teaspoon pepper
⅔ cup chopped pecans
1 cup seedless grapes, halved
½ cup chopped onion

Steps:

  • In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
  • In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 30.1 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 4.2 g, Sodium 209.9 mg, Sugar 11.9 g

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY



Chicken Salad Sandwiches With Mango Chutney image

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

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

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.

CURRIED CHICKEN CHUTNEY SALAD



Curried Chicken Chutney Salad image

A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!

Provided by Gingerbee

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup chutney
1 granny smith apple (diced)
1/2 cup walnuts (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
1/4 cup scallion (chopped)
salt and black pepper

Steps:

  • Cook chicken breasts in chicken broth on stovetop until tender.
  • Remove chicken from broth, cool and cut into cubes.
  • In a large bowl, mix all the ingredients together.
  • Chill and serve.

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