Saturday, June 28, 2014

Company Chicken Salad

Grill an extra chicken breast or two for this really nice chicken salad with mango chutney, raisins and sliced almonds.  You can use poached chicken breast or any other leftover cooked chicken for this recipe.

Major Grey's Mango Chutney mixed with mayonnaise is the sweet secret ingredient in the salad.  If you do not have a mango chutney around, you can get a similar flavor with a tablespoon of apricot jam or fruit spread and 1/8 teaspoon apple cider vinegar. If you like curry, you can add a sprinkle of your favorite blend in as well. 

Spring Chicken Salad
Serves 2

6-8 ounces leftover, cooked chicken- skinned and coarsely chopped
1 large celery stalk, chopped
1 tablespoon mayonnaise
1 tablespoon mango chutney
2 tablespoons raisins (or other dried fruit like cherries or chopped apricots)
2 tablespoons sliced almonds, roasted 
salt and pepper

  1. Combine chicken and celery in a medium bowl.  
  2. In a small bowl, combine mayonnaise, chutney and raisins.  (Note: This is not a lot of sauce and allows the chicken in the salad to stand out.  If you'd like, you can double the mayonnaise and chutney amounts for a more moist salad.)
  3. Add chutney mixture to chicken mixture and fold to coat chicken well. 
  4. Stir in raisins and nuts, reserving a little of each to top chicken salad as a garnish.  Taste and add salt and pepper as needed.  
  5. Cover chicken salad and let sit for at half an hour to allow flavors to meld.  
Serve over lettuce, in sandwich rolls or pita.