Chicken Salad With Mango Chutney Food

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 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.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY 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.

CURRIED CHICKEN SALAD

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.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

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

Steps:

• In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
• In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
• Serving Suggestion:.
• Pack chicken salad firmly into a medium bowl, or individual ramekins.
• Cover and chill until serving time.
• Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
• Garnish with fresh snipped parsley, chervil or chives.
• Makes 4 servings.

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F.
• Option 1: "Plain" but seasoned
• If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
• Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
• Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
• Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

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.

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.

CURRIED CHICKEN & MANGO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before 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.