Mrs. Burchell's Chicken Chutney Salad |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
2. Toss chicken, pineapple and green onion together.
3. Combine chicken mixture with mayonnaise mixture.
4. Chill.
5. Add peanuts and celery just before serving and toss again.
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