Chutney Chicken and Pistachio Salad

"In ‘Williams-Sonoma: The Weeknight Cook’"
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Make the dressing: grate 1 teaspoon zest and squeeze 1 T juice from the lemon into a large bowl.
  • Add the mayonnaise, chutney, and mustard; stir to combine.
  • Assemble: add the chicken, grapes, celery, onion, and pistachios to the dressing.
  • Stir gently to combine.
  • Season to taste with salt and pepper.
  • Divide among salad plates or bowls and serve.

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