Ingredients25 m servings 265
- 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.
- Cook's Note:
- Broth from cooking the chicken can be saved for a separate use.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 265 calories; 19.5 8.2 14.9 58 150 Full nutrition
ReviewsRead all reviews 7
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...
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 ...
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....
Super yummy and healthy! I didn't have mango chutney so I diced one ripe sweet and firm mango instead and also added extra apple and celery. I only used half mayo and half greek yogurt. Served t...
Except for using the chicken breasts that were already on hand instead of thighs, I made this salad as written. It’s excellent!
Used extra chicken breast and dried rosemary. Seriously amazing!!