MAJOR GREY CHUTNEY CHICKEN SALAD
Major Grey Chutney Chicken Salad
Provided by The Rachael Ray Staff
Number Of Ingredients 35
Steps:
- Combine onion with lime juice, salt and pepper in a small bowl to quick-pickle the onions
- Combine the yogurt, olive oil, curry powder, ginger, garlic, salt, pepper and chutney in a mixing bowl
- Add chicken, celery, green onions, grapes and almonds, and stir to combine
- Make sandwiches: On a slice of toast, layer a few bread-and-butter pickles, lettuce, some chicken salad, pickled onions and another slice of toast
- Cut corner-to-corner and serve with colorful Terra Chips alongside
CHUTNEY CHICKEN SALAD
A quick and easy fruit and curry chicken salad. . . Other items may be added as desired, e.g., raisins, pineapple, coconut, nuts of your choice, green onion, etc.
Provided by Sarah
Categories Salad
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 7.1 g, Cholesterol 51.3 mg, Fat 14.4 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 2.8 g, Sodium 240.4 mg, Sugar 5.6 g
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 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
CHICKEN SALAD WITH MANGO CHUTNEY
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.
Provided by simone stevin
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g
MANGO CHUTNEY CHICKEN SALAD
A twist on a classic, this chicken salad has it all. From pops of macadamia nuts to sweet currants in a tangy dressing made with curried mango chutney.
Provided by Lisa Lotts
Categories Main Course Salad
Number Of Ingredients 11
Steps:
- In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
- Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
- Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.
Nutrition Facts : Calories 345 kcal, Carbohydrate 20 g, Protein 15 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 143 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CHICKEN & CHUTNEY SALAD
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
- To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
CURRIED CHICKEN CHUTNEY SALAD
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
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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- 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.
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- Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.
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