Tropical Salad With Chutney Mayonnaise Food

EGG SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
• In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
• Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

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.

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.

TROPICAL SALAD

Steps:

• To prepare dressing, combine first 9 ingredients (mayonnaise through pepper) until blended.
• Combine coleslaw mix, pineapple, oranges and mango in a bowl.
• Add dressing and toss to combine. Serve immediately.

HERBED CHICKEN-CHUTNEY SALAD ON LETTUCE LEAVES

Steps:

• Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
• Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

TROPICAL FRUIT SALAD

Steps:

• Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.

TROPICAL CURRIED CHICKEN SALAD

Steps:

• Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
• Whisk mayo, chutney, and lime juice into curry paste for dressing.
• Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
• Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.

TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
• In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
• Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
• To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
• This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
• Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
• Calories: 430
• Total Fat: 21g
• Protein: 26g
• Carbohydrates: 40g
• Fiber: 5g
• Sodium: 800mg

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.

CREAMY TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

TROPICAL SALAD WITH CHUTNEY MAYONNAISE

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.