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Nutrition Facts
Serving Size 1 (217g) Recipe makes 6 servings The following items or measurements are not included below: 8 ounces chutney
Calories 579
Calories from Fat 313		(54%)
Amount Per Serving		%DV
	Total Fat 34.9g	53%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 16.1g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 620mg		25%
Potassium 465mg		13%
Total Carbohydrate 57.8g		19%
	Dietary Fiber 3.8g	15%
	Sugars 7.9g
Protein 11.4g		22%
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Chutney Curry Chicken Salad

Recipe #352547 | 40 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: stgmngrjan
Jan 28, 2009

Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken.

SERVES 6 -8 , 6 -8 sandwiches (change servings and units)

Ingredients

2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken)
1 cup rice, dry
1 (8 ounce) can water chestnuts, sliced
1 bunch green onion, white to light green parts, diced
2 cups Hellmann's mayonnaise, Light
8-12 ounces chutney, Major Grey's, with mango- spicy
3 teaspoons curry powder (Penzey's Maharajah Curry)
1/2-3/4 cup almonds (sliced or slivered)
1/2 cup currant (optional) or raisins (optional)

Directions

1
Cook rice on stovetop in your preferred way.
2
While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
3
Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
4
When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. Refrigerate an hour or so. Eat in sandwiches or atop crackers. We like it on plain water crackers.