Mango Chutney Chicken Salad Food

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.

SOUTH AFRICAN CHUTNEY CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

SWEET AND STICKY MANGO CHUTNEY CHICKEN

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

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.

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 SLIDERS

Steps:

• Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.
• Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.

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.

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

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 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.

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.

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.

MANGO CHUTNEY

Steps:

• Dice the mangos (here's my resource for how to cut a mango).
• Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
• Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
• Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

MANGO CHUTNEY CHICKEN SALAD

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.

MANGO CURRY CHICKEN SALAD

Steps:

• Place all ingredients in a mixing bowl and gently toss to mix/coat well.
• Chill about 1 hour before serving.
• Garnish with extra cilantro, if desired.

MANGO CHUTNEY

Steps:

• Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
• Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
• Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Steps:

• Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
• Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
• Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
• Store: Keep covered in the fridge for up to 4 days.