Curried Chicken Chutney Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
2. In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
3. Serving Suggestion:.
4. Pack chicken salad firmly into a medium bowl, or individual ramekins.
5. Cover and chill until serving time.
6. Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
7. Garnish with fresh snipped parsley, chervil or chives.
8. Makes 4 servings.
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