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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Take a step away from the traditional with a delightful peach chicken salad that uses mango chutney instead of mayonnaise to bind the ingredients together. Ingredients:
1 cup chopped frozen peaches, slightly thawed |
2 tablespoons peeled, minced gingerroot |
2 tablespoons low-sodium soy sauce |
1 (9-ounce) jar mango chutney |
4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt) |
1 cup chopped sweet red pepper |
1 (8-ounce) can chopped water chestnuts, drained |
6 boston lettuce leaves (optional) |
Directions:
1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, 10 to 15 minutes or until thickened, stirring often. Let cool.
2. Combine cooled chutney mixture, chicken, red pepper, and water chestnuts in a large bowl, stirring well. Cover and chill thoroughly. Serve on lettuce-lined salad plates, if desired.
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