Chutneychickensalad Recipes

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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

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

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

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 (GREAT FOR TEA SANDWICHES)



Chutney Chicken Salad (Great for Tea Sandwiches) image

There is a very nice flavor and will vary depending on the chutney you use. I have mango trees, so have copious quantities of various mango chutneys. It is great as a tea sandwich!

Provided by Ambervim

Categories     < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 10

12 ounces chicken, cooked and shredded
1/4 cup celery, finely diced
3 tablespoons red onions, finely diced
1/4 cup walnuts, chopped
1/4 cup plain yogurt (sour cream if you don't have it. Don't use mayo if the sandwiches are going to sit out.)
1 tablespoon lemon juice
1/4 cup mango chutney (or some other chutney)
salt
pepper
4 tablespoons butter (optional)

Steps:

  • Combine everything in a small bowl and mix well.
  • A VERY thin bread is great, otherwise choose what you like.
  • For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
  • Cut into squares, rectangles or triangles. If triangles, place on plate points up.
  • If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.

Nutrition Facts : Calories 326.5, Fat 24.1, SaturatedFat 5.9, Cholesterol 87.7, Sodium 96.2, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 23.5

CHUTNEY CHICKEN SALAD



Chutney Chicken Salad image

Try this delicious and flavorful chicken salad.

Provided by Daily Inspiration S

Categories     Chicken

Time 15m

Number Of Ingredients 11

2/3 c mayo (can use light)
2 Tbsp fresh lime juice
4 Tbsp chutney (your choice - mango, etc.)
1/2 tsp curry powder
1/2 tsp grated lime rind
1/4 tsp salt
2 c cooked chicken, diced
1 can(s) 8.25 oz. can crushed pineapple, drained
1 c celery, minced
1/2 c thinly sliced green onion
1/4 c salted peanuts, chopped

Steps:

  • 1. Combine mayo through salt and mix well - set aside.
  • 2. In a separate bowl, combine remaining ingredients and pour dressing over top and gently mix. Chill in the refrigerator.

CURRIED CHUTNEY CHICKEN SALAD



Curried Chutney Chicken Salad image

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

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 cups cubed cooked chicken
1 cup green seedless grape, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes
salad greens
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onion
1/3 cup mango chutney (Major Grey)
1 teaspoon curry powder
1 cup mayonnaise
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt

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.

Nutrition Facts : Calories 453.9, Fat 27.5, SaturatedFat 4.6, Cholesterol 97.7, Sodium 562.4, Carbohydrate 22.1, Fiber 2, Sugar 11, Protein 31

MRS. BURCHELL'S CHICKEN CHUTNEY SALAD



Mrs. Burchell's Chicken Chutney Salad image

MDM's favorite for ladies' luncheons, judging from the chutney stains. From the Alexandria VA TWIG cookbook, "A Heritage of Good Tastes", submitted by Mrs. Donald Burchell.

Provided by KateL

Categories     Lunch/Snacks

Time 8m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked chicken breasts, diced
13 1/4 ounces pineapple tidbits, drained
1/2 cup green onion, sliced
1 cup celery, sliced diagonally
1/4 cup salted peanuts or 1/4 cup dry roasted peanuts
2/3 cup mayonnaise
1/2 teaspoon lime rind, grated
2 tablespoons lime juice
2 tablespoons chutney, chopped (I recommend Major Grey's mango chutney)
1/2 teaspoon curry powder
1/4 teaspoon salt

Steps:

  • Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
  • Toss chicken, pineapple and green onion together.
  • Combine chicken mixture with mayonnaise mixture.
  • Chill.
  • Add peanuts and celery just before serving and toss again.

Nutrition Facts : Calories 431.5, Fat 25.8, SaturatedFat 4.5, Cholesterol 69, Sodium 612.5, Carbohydrate 27.2, Fiber 3.3, Sugar 13.2, Protein 25.6

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

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.

CHUTNEY-CHICKEN SALAD



Chutney-Chicken Salad image

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

Provided by figaro8895

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup mango chutney, snipped
2 tablespoons light mayonnaise or 2 tablespoons plain low-fat yogurt
1 teaspoon curry powder
2 cups cooked chicken breasts or 2 cups cooked turkey breast, chopped
1 cup red seedless grapes, halved
1/4 cup sliced almonds, toasted
lettuce leaf
fresh sweet cherries (optional)

Steps:

  • In a large bowl combine the chutney, mayonnaise dressing, and currey powder. Add chicken, grapes, and toasted almonds; toss gently to coat.
  • Serve chicken mixture on lettuce leaves. If desired, garnish with cherries.

Nutrition Facts : Calories 225.4, Fat 11, SaturatedFat 2.2, Cholesterol 61.4, Sodium 110.6, Carbohydrate 9.3, Fiber 1.2, Sugar 6.8, Protein 22.5

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