Mrs Burchells Chicken Chutney Salad Recipes

MRS. BURCHELL'S CHICKEN CHUTNEY SALAD

Steps:

• Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
• Toss chicken, pineapple and green onion together.
• Combine chicken mixture with mayonnaise mixture.
• Chill.
• Add peanuts and celery just before serving and toss again.

CHUTNEY CHICKEN SALAD

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.

CHICKEN & CHUTNEY SALAD

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.

CHUTNEY CHICKEN SALAD

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.

QUICK CURRIED CHUTNEY CHICKEN SALAD

Steps:

• Combine first three ingredients in a small bowl.
• Toss with cooked chicken cubes.
• Enjoy.

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.

CHUTNEY CHICKEN SALAD

Steps:

• Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
• Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.

CHUTNEY CHICKEN

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.

CHUTNEY CHICKEN SALAD SANDWICH

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 for 15 minutes, or until serving.
• Spoon about 1/2 cup of the salad onto 8 slices of bread. Top with pineapple slices, romaine lettuce leaves and remaining slices of bread.

CHUTNEY CHICKEN SALAD

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.

CHICKEN SALAD WITH MANGO CHUTNEY

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.

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.