MANGO CHUTNEY CHICKEN SALAD
A twist on a classic, this chicken salad has it all. From pops of macadamia nuts to sweet currants in a tangy dressing made with curried mango chutney.
Provided by Lisa Lotts
Categories Main Course Salad
Number Of Ingredients 11
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.
Nutrition Facts : Calories 345 kcal, Carbohydrate 20 g, Protein 15 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 143 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY
Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!
Provided by Amy Duska
Categories Main Course
Time 2h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
CHUTNEY MAYONNAISE CHICKEN
I do not usually like using packet or tinned soups in cooking, however had to make an exception as this is truly delicious. Quick and easy to throw together and makes a rich, thick sauce which has a slightly sweetish, slightly spicy flavour dependant on the chutney used.
Provided by Good Looking Cooking
Categories Whole Chicken
Time 1h15m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken,cut into portions and season with salt & pepper.
- Place into a large ovenproof dish with a lid.
- Mix the soup with the boiling water.
- Add the chutney and mayonnaise and mix together.
- Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
- No need to preheat the oven.
- Remove the lid after an hour and bake further until the chicken browns on the top.
- Serve with rice and vegetables or a salad.
- Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
- Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.
Nutrition Facts : Calories 1044.9, Fat 79.2, SaturatedFat 19.9, Cholesterol 289, Sodium 781.1, Carbohydrate 14.9, Fiber 0.1, Sugar 4.1, Protein 65.2
CHICKEN TOSTADA SALAD
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
- In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.
Nutrition Facts : Calories 326 g, Fat 18 g, Fiber 6 g, Protein 24 g
CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.
Provided by Melissa Clark
Categories easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
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.
TROPICAL SALAD WITH CHUTNEY MAYONNAISE
I've made this recipe using mango and tofu and absolutely loved it! I seasoned and baked the tofu myself rather than looking for packages of baked tofu but the prepackaged tofu would certainly save time. This salad would also be good using cooked chicken in place of the tofu. From Vegan Express by Nava Atlas.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
- In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
- Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
- Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.
Nutrition Facts : Calories 233.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.1, Sodium 216.5, Carbohydrate 40.9, Fiber 7.2, Sugar 27.4, Protein 6.1
MANGO CHUTNEY CHICKEN SALAD
There are a few of these up, but this one is a little bit different - and there is no curry in it. It's actually a little bit healthy - and of course you can make alterations to make it even more so. I'm curious to know what this would taste like with chickpeas instead of chicken...DO use the brown rice. It will NOT be the same with white.I'm kind of guessing about the yield. It makes a lot, I know that! It's great with crackers or on a nice bed of greens. Cooking time does NOT include chilling (although I just ate some while it was still warm...still tastes great)
Provided by Georgiapea
Categories One Dish Meal
Time 35m
Yield 6 cups, 6-7 serving(s)
Number Of Ingredients 10
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.
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