Friday, February 3

chutney chicken salad

a fun twist on a great favorite! i am one for eliminating mayo as much as possible from chicken salad and this is great! it has some in it but greek yogurt as well to substitute for the extra!

chutney chicken salad
what you need...
1/3 cup slivered almonds (optional...i leave out to cut down on fat)
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
1 (8-oz.) can sliced water chestnuts, drained (you find these in the chinese aisle at the grocery store)
4 green onions, chopped (about 1 cup)

what you do...Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.  Whisk together (in a stand mixer) mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.

yes i do realize it seems odd that you would put the chicken in a mixer, however if you put the chicken breasts whole in your kitchen aid stand mixer, lock the arm, and don't even bother chopping up the can put a whole chicken breast in there on low speed and watch it pull itself apart (when warm). let it do the work for you until it reaches your desired consistency. kitchen aid=lifesaver! 

No comments:

Post a Comment