Curried Chicken and Brown Rice With Mango Chutney |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 1 |
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My family and I have gone gluten free and so this is a yummy sandwich mix that we eat rolled up in lettuce leaves. Ingredients:
1 cup mayonnaise |
1/3 cup sour cream or 1/3 cup plain yogurt |
1 tablespoon lemon juice |
6 tablespoons major grey's chutney |
2 tablespoons curry powder |
1 teaspoon salt |
1/4 teaspoon pepper |
6 cups cooked brown rice |
2 cups baked chicken breasts, cubed |
2/3 cup dried cranberries |
1/3 cup green onion, minced |
1/3 cup red pepper, minced (optional) |
1/3 cup sweet onion, minced |
1/2 cup celery, diced |
Directions:
1. Combine first seven ingredients and mix well.
2. Stir in brown rice through celery.
3. Mix well.
4. Cover with saran wrap and let chill in refrigerator for at least 1 hour.
5. Serve.
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