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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KYLE JENNER
[email protected]This salad is a keeper. I'll definitely be making it again.
Ahmed Kasir
[email protected]I've never made mango chutney chicken salad before, but I'm so glad I tried this recipe. It's delicious!
Habib umair
[email protected]This salad is a great way to use up leftover chicken. It's also a great make-ahead meal.
RAPDANGO TV
[email protected]I love the tangy flavor of the mango chutney in this salad.
Waqar Teeli
[email protected]This is one of my favorite chicken salad recipes. It's so flavorful and refreshing.
Danish Cheema786
[email protected]I made this salad for a potluck, and it was a huge success. Everyone loved it!
Ariq
[email protected]I followed the recipe exactly, and the salad turned out perfectly. I would definitely recommend this recipe to others.
Anesu Bandarasi
[email protected]This is a great recipe for a light and healthy lunch. I love that it's made with fresh ingredients.
Ah Mo
[email protected]I've made this salad several times now, and I've never been disappointed. It's always delicious.
Adoni Habtamu
[email protected]This salad is so easy to make, and it's always a hit with my family and friends.
Nintendo talk
[email protected]I love the combination of sweet mango chutney, savory chicken, and crunchy celery in this salad. It's a great way to use up leftover chicken.
Babirye cynthia
[email protected]This mango chutney chicken salad is a refreshing and flavorful dish that's perfect for a summer lunch or dinner.