Curried Chutney Chicken Salad

Submitted by ratherbeswimmin

"Fresh pineapple is a must. Very pretty served in hollowed-out pineapple shells."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 5 cups cubed cooked chicken
• 1 cup green seedless grape, cut in half
• 1⁄2 fresh pineapple, peeled, cored, and cut into cubes
• salad greens
• 1⁄2 cup chopped pecans, toasted
• 1⁄2 cup thinly sliced green onion

• Dressing

• 1⁄3 cup mango chutney (Major Grey)
• 1 teaspoon curry powder
• 1 cup mayonnaise
• 1 tablespoon grated lime zest
• 1⁄4 cup fresh lime juice
• 1⁄2 teaspoon salt

directions

1. Add chicken, grapes, and pineapple in a large bowl; set aside.
2. To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
3. Pour dressing over chicken mixture; toss gently to coat.
4. Refrigerate salad for 3 hours.
5. Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

Reviews

[Oolala]

I was about to post a similar recipe from The Star of Texas Cookbook by the Junior League of Houston which has no grapes but has does include 2 cups diagonally sliced celery. This sounds so good-thanks for posting.