Curried Chicken Chutney Salad
"A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!"
photo by BecR2400
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 skinless chicken breasts
- 118.29 ml chicken broth
- 118.29 ml chutney
- 1 granny smith apple (diced)
- 118.29 ml walnuts (chopped)
- 236.59 ml mayonnaise
- 118.29 ml sour cream
- 4.92 ml curry powder
- 14.79 ml fresh lemon juice
- 59.14 ml scallion (chopped)
- salt and black pepper
directions
- Cook chicken breasts in chicken broth on stovetop until tender.
- Remove chicken from broth, cool and cut into cubes.
- In a large bowl, mix all the ingredients together.
- Chill and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy. -
Excellent salad. I made half a recipe as written with a cranberry chutney and MAG's Extra Special Extra Delicious Candied Pecans. What a wonderful salad on a hot day. Served with Recipe #159395. -
What a lovely salad!! Loved the chutney addition-- I used a spicy cranberry chutney and a spoonful of apricot pineapple preserves and it was heavenly! Will try with Major Grey next time. Made for the April 2008 soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Gingerbee!
Tweaks
-
Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
