Chicken Chutney Salad Recipes

CHICKEN & CHUTNEY SALAD

Chicken & Chutney Salad image

I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

Steps:

In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CHUTNEY CHICKEN SALAD

Chutney Chicken Salad image

This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

Ingredients

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

Steps:

Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g

CHUTNEY CHICKEN

Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories World Cuisine Recipes African

Yield 6

Number Of Ingredients 3

Ingredients

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

HERBED CHICKEN-CHUTNEY SALAD ON LETTUCE LEAVES

Herbed Chicken-Chutney Salad on Lettuce Leaves image

Categories Chicken Appetizer No-Cook Quick & Easy Mayonnaise Mango Walnut Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/4 cup mango chutney, large pieces chopped
2 tablespoons fresh lime juice
2 cups 1/4-inch dice skinless cooked chicken
6 tablespoons chopped walnuts
5 tablespoons chopped fresh cilantro
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
24 3 1/2-inch-long pieces hearts of romaine lettuce
Lime wedges

Steps:

Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)
Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

CURRIED CHICKEN CHUTNEY SALAD

Curried Chicken Chutney Salad image

This lovely chicken salad is bursting with yummy flavor! A tasty snack eaten with wheat crackers, or fill a pita pocket for a delicious lunch or light dinner. -Or-, serve a scoop atop a bed of fresh crisp lettuces, for a ladies luncheon or tea! Great!

Provided by BecR2400

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups cut-up cooked chicken
1 cup fresh seedless grapes, halved (optional)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1 (11 ounce) can mandarin orange segments, drained (optional)
1/4 cup walnuts (optional) or 1/4 cup pecans, chopped (optional)
1/4 cup chutney
1/4 cup apricot preserves
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon curry powder, to taste (very mild as written, I use a mixture of 1/4 t. curry and 1/4 t. hot madras curry)
mixed baby lettuce leaf, to serve
fresh snipped parsley, chervil or chives, to garnish

Steps:

In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
Serving Suggestion:.
Pack chicken salad firmly into a medium bowl, or individual ramekins.
Cover and chill until serving time.
Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
Garnish with fresh snipped parsley, chervil or chives.
Makes 4 servings.

Nutrition Facts : Calories 193.8, Fat 8.4, SaturatedFat 1.7, Cholesterol 43.2, Sodium 297.2, Carbohydrate 16.5, Fiber 0.1, Sugar 9.6, Protein 13.4

CHUTNEY CHICKEN SALAD

Chutney Chicken Salad image

Make and share this Chutney Chicken Salad recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked boneless skinless chicken breasts, chopped
1 cup bell pepper, chopped
1 cup raisins
1 cup celery, chopped
1/3 cup green onion, chopped
1/2 cup Miracle Whip light
1/4 cup mango chutney
4 cups romaine lettuce, torn

Steps:

Toss chicken, bell pepper, raisins, celery and onions in large bowl.
Stir mayonnaise and chutney in small bowl until blended.
Add to salad; toss to evenly coat.
Serve at room temperature or chilled.
Line 4 individual plates with lettuce leaves; top with salad.

Nutrition Facts : Calories 319.4, Fat 8.9, SaturatedFat 1.7, Cholesterol 67.8, Sodium 344.9, Carbohydrate 37.9, Fiber 3.6, Sugar 26.7, Protein 24.2

QUICK CURRIED CHUTNEY CHICKEN SALAD

Quick Curried Chutney Chicken Salad image

A delicious way to use up left over cooked chicken from Chatelaine Food Express Quickies. Use Recipe #368738 or store-bought mango chutney.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon mango chutney
1/4 teaspoon curry
1/4 cup mayonnaise
2 cups cooked chicken, cubed

Steps:

Combine first three ingredients in a small bowl.
Toss with cooked chicken cubes.
Enjoy.

CURRIED CHICKEN CHUTNEY SALAD

Curried Chicken Chutney Salad image

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!

Provided by Gingerbee

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup chutney
1 granny smith apple (diced)
1/2 cup walnuts (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
1/4 cup scallion (chopped)
salt and black pepper

Steps:

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.

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