Chicken Salad with Mango Chutney |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1 tablespoon chopped fresh rosemary |
3 skinless, boneless chicken thighs |
1/2 apple, chopped |
1/4 cup chopped celery |
2 tablespoons chopped red onion |
5 tablespoons mayonnaise |
2 tablespoons major grey mango chutney |
1/2 lime, juiced |
1 teaspoon hot curry powder |
1 pinch salt and ground black pepper to taste |
Directions:
1. 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.
2. 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.
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