Mrs Burchells Chicken Chutney Salad Food

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.

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 ENCHILADAS

Steps:

• Preheat a grill for cooking over medium heat. Place the tomatillos and jalapenos on the grill and cook, turning occasionally, until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
• Preheat the oven to 375 degrees F. Coat a large, wide straight-sided saute pan with olive oil and heat over medium-high heat.
• Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan.
• Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook, stirring occasionally, until the onions are very soft and aromatic, 7 to 8 minutes.
• While the onions are cooking, coarsely chop the tomatillos. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. (If you want to tone down the heat, remove the seeds from the jalapenos before chopping.)
• Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
• Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime zest and juice. Taste and season with salt if needed (it probably will).
• Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
• Remove the lid and let cook for 15 more minutes to allow the stock to reduce. Taste for seasoning and adjust if needed. Stir in the chopped cilantro.
• Remove the chicken from the sauce and allow to cool until cool enough to handle. Remove the meat from the bones and shred or roughly chop. Return the to the pan with the sauce.
• Fill the tortillas with the chicken and roll them up. Place 2 enchiladas in each of 4 individual baking dishes. Sprinkle with cheese to cover. Bake until the cheese is melted and has started to brown, 10 minutes.
• Serve the enchiladas topped with the Lime Sour Cream and Pico de Gallo and garnished with extra cilantro.
• Combine the sour cream with the lime zest and juice and reserve.
• Add the tomatoes, lime juice, jalapeno, onion and cilantro to a medium bowl. Stir gently to combine and season with salt to taste.

CURRIED CHICKEN CHUTNEY SALAD

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.

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.

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.

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.

CURRIED CHUTNEY CHICKEN SALAD

Steps:

• Add chicken, grapes, and pineapple in a large bowl; set aside.
• To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
• Pour dressing over chicken mixture; toss gently to coat.
• Refrigerate salad for 3 hours.
• Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

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:

• In a large bowl combine the chutney, mayonnaise dressing, and currey powder. Add chicken, grapes, and toasted almonds; toss gently to coat.
• Serve chicken mixture on lettuce leaves. If desired, garnish with cherries.

CHUTNEY RICE SALAD

Steps:

• In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
• In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
• Toss with the dressing, mixing well.
• Refrigerate for at least 1 hour before serving.