Chutney Curry Chicken Salad

Name: Chutney Curry Chicken Salad
Prep time: 40 min
Total time: 40 min
Yield: 6-8 sandwiches, 6-8 serving(s)
Ingredients: 2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken); 1 cup rice, dry; 1 (8 ounce) can water chestnuts, sliced; 1 bunch green onion, white to light green parts, diced; 2 cups Hellmann's mayonnaise, Light; 9 ounces chutney, Major Grey's, with mango- spicy; 3 teaspoons curry powder (Penzey's Maharajah Curry); 1/2-3/4 cup almonds (sliced or slivered); 1/2 cup currants (optional) or 1/2 cup raisins (optional)

Submitted by stgmngrjan

"Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken."

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Ready In:: 40mins
Ingredients:: 9
Yields:: 6-8 sandwiches
Serves:: 6-8

ingredients

2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken)
1 cup rice, dry
1 (8 ounce) can water chestnuts, sliced
1 bunch green onion, white to light green parts, diced
2 cups Hellmann's mayonnaise, Light
9 ounces chutney, Major Grey's, with mango- spicy
3 teaspoons curry powder (Penzey's Maharajah Curry)
¹⁄₂ - ³⁄₄ cup almonds (sliced or slivered)
¹⁄₂ cup currants (optional) or 1/2 cup raisins (optional)

directions

Cook rice on stovetop in your preferred way.
While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. Refrigerate an hour or so. Eat in sandwiches or atop crackers. We like it on plain water crackers.

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RECIPE SUBMITTED BY

stgmngrjan

USA

I'm an Equity stage manager (theatre) but don't work full-time, as my husband and I are raising two boys. I enjoying cooking, and am always on the lookout for recipes which might appeal to my two picky eaters.

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