Chutney Curry Chicken Salad
- 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
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.