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My review
Chicken Salad with Mango Chutney
simone stevin
"This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added."
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Ingredients
25 m servings 265 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
- Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Footnotes
- Cook's Note:
- Broth from cooking the chicken can be saved for a separate use.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 265 calories; 19.5 g fat; 8.2 g carbohydrates; 14.9 g protein; 58 mg cholesterol; 150 mg sodium. Full nutrition
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Reviews
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2/4/2013
Easy and delicious - plus it's a great way to use up leftover grilled chicken! This way I didn't have to go to the trouble of poaching the chicken. I mixed the dressing in a separate bowl before...
4/18/2013
i did not use the apple or rosemary. i used a whole diced fresh mango, used half lite mayo/greek yogurt for the dressing. i also added a can of black beans. yum-o thanks for the post simone ...
11/11/2012
Delicious recipe! I really enjoyed the mix of flavors. Made exactly as recipe shown twice. I ended up adding a lot more curry just because we really like curry. Thank you so much for sharing....
3/6/2017
Used extra chicken breast and dried rosemary. Seriously amazing!!