I love chicken salad…the traditional variety and most of its iterations. This Chutney Chicken Salad is one of my new favorites. I use a mild, yellow curry in this one, so it’s not spicy. The original recipe came from Southern Living, and I’ve tweaked it a bit. When served as a salad, it’s particularly good with bacon crumbled on top.
Chutney Chicken Salad
Print recipe
| Serves | 8 |
| Meal type | Salad |
| Misc | Serve Cold |
Ingredients
- 1/3 cup Slivered Almonds
- 1 cup Mayo (I use low fat)
- 1/2 cup Plain Greek Yogurt
- 1/3 cup Mango Chutney (I have also used apricot preserves)
- 1 tablespoon Curry Powder (More if you are a curry fan!)
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 5 cups Diced Cooked Chicken
- 4-6 Green Onions Chopped
Optional
- 8oz Sliced Water Chestnuts
Directions
| Step 1 | |
| Preheat oven to 350. Toast almonds in a single later in a shallow pan for about 5 minutes or until they begin to brown and you can smell them. Cool. | |
| Step 2 | |
| Whisk together mayonnaise and the next 5 ingredients in a large bowl. Blend in the chicken, green onions and water chestnuts (if you’re using them). Add almonds and stir until well blended. Cover and chill at least two hours and up to 24 hours. | |
| Step 3 | |
| Serve chilled salad on bread, crackers or on salad greens. | |
YUM I love a good chicken salad!
I love curry! Nom Nom!
Looks good!