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
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
CHUTNEY CHICKEN
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
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
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
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
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
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
CHUTNEY CHICKEN SALAD
Number Of Ingredients 14
Steps:
- In a large bowl, stir mayonnaise, chutney, curry powder and onion salt until blended. Gently stir in chicken, apple, pineapple, celery, banana, raisins and coconut until well coated.To serve, line individual salad plates with lettuce mound salad in center. Sprinkle with nuts and green onion.*Chutney is a thick, sweet and spicy conserve made from fruits and vegetables. It can be found in the specialty section of your supermarket.
Nutrition Facts : Nutritional Facts Serves
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CHUTNEY CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 3 hrs 30 minsServings 8
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
- Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
- Preheat oven to 450°. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.
- Bake at 450° for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).
CHUTNEY CHICKEN SALAD RECIPE | MYRECIPES
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5/5 (1)Calories 725 per servingServings 4
- In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.
- With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.
- Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.
- Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.
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