Chutney Chicken and Pistachio Salad

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“In ‘Williams-Sonoma: The Weeknight Cook’”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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