Major Grey Mango Chutney Chicken Salad Recipe Recipe For Meatloaf

MAJOR GREY CHUTNEY CHICKEN SALAD

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

MANGO CHUTNEY CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• If using a GF rotisserie chicken (HEB Natural or Costco), just shred the chicken and set aside.
• Optionally, you can roast bone-in chicken breasts. Place in an oven safe dish and drizzle with olive oil. Sprinkle with salt and pepper. Bake for an hour. Remove from oven, let cool and shred.
• Toast the coconut on a baking sheet for about 10-12 minutes so that it just starts to brown. Remove from the oven and set aside.
• Wash, rinse and dry the fresh spinach and cilantro. Separate about 12 oz spinach into 2 large salad bowls (save the remainder for lunches using about 4 oz each). Pick off the cilantro leaves and discard the stems. Roughly chop.
• Mix together the yogurt, cilantro, lime juice, chutney, mustard, turmeric, cayenne, salt and pepper. Add the shredded chicken meat, mango, nuts and seeds. Gently toss together. Scoop the chicken salad onto the spinach. Saving about 1/3 in the fridge for lunches. Sprinkle with the toasted coconut. Enjoy!

MANGO CHUTNEY CHICKEN SALAD

Steps:

• If using yogurt in place of mayo, you must drain it or it will be way to watery (perhaps you could use Greek style yogurt without draining). I use a fine mesh sieve lined with about 3 layers of paper towels. Add about 1.5 cups of yogurt to end up with a cup of drained yogurt. Allow it to drain for at least an hour - you'll be surprised how much water comes out - and how thick the yogurt gets!
• Combine chutney and mayo or yogurt in small bowl, set aside.
• Cook rice according to instructions (This will be about 1 cup of uncooked brown rice, maybe a little more. Don't worry if it's not exactly 2 cups.).
• Chop the pecans and toast them - either put them on a baking sheet and place them in the oven, stirring occasionally, until fragrant or do it on the stove top in a frying pan.
• Chop the apple and place in large bowl, the one you will put the whole salad in, and add the juice of the half lemon (just put something on the apples so they don't turn brown).
• Chop the celery, green onions. Dump them in with the apples.
• Optional: half or slice the grapes - I leave them whole, I think they're nice that way. Dump them in the bowl.
• Cut up and cook chicken breasts. Again, you could bake these, boil them, cook them on the stove top, whatever floats your boat. I just put some salt and pepper on them and throw them in a frying pan. Dump this in the bowl.
• Add the mayo/yogurt and chutney mixture and stir to combine.
• Refrigerate before serving (if you can wait that long). The flavors will develop over time. Nice cold or at room temperature.

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.

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.

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.