Chicken Salad With Mango Chutney
Here are 9 of our most colourful, flavoursome vegetarian salads.
Recipe Summary Chicken Salad With Mango Chutney
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.
Ingredients | Warm Salad Recipes Vegetarian Indian1 tablespoon chopped fresh rosemary3 skinless, boneless chicken thighs½ apple, chopped¼ cup chopped celery2 tablespoons chopped red onion5 tablespoons mayonnaise2 tablespoons Major Grey mango chutney½ lime, juiced1 teaspoon hot curry powder1 pinch salt and ground black pepper to tasteDirectionsBring 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.Broth from cooking the chicken can be saved for a separate use.Info | Warm Salad Recipes Vegetarian Indianprep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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