Chicken Chutney Salad Recipes

CHICKEN & CHUTNEY SALAD

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.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHUTNEY CHICKEN SALAD

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.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Steps:

• Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
• Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
• Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
• Store: Keep covered in the fridge for up to 4 days.

CHUTNEY CHICKEN

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.

CURRIED CHICKEN CHUTNEY SALAD

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.

CHUTNEY CHICKEN SALAD

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.

SOUTH AFRICAN CHUTNEY CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

CURRIED CHICKEN CHUTNEY SALAD

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.

CURRIED CHUTNEY CHICKEN SALAD

Steps:

• Add chicken, grapes, and pineapple in a large bowl; set aside.
• To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
• Pour dressing over chicken mixture; toss gently to coat.
• Refrigerate salad for 3 hours.
• Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Steps:

• In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
• Divide salad among four slices of bread; top with remaining slices.