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    You are in: Home / Recipes / Chutney Curry Chicken Salad Recipe
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    Chutney Curry Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    stgmngrjan's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      Cook rice on stovetop in your preferred way.
    2. 2
      While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
    3. 3
      Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
    4. 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.

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    Ratings & Reviews:

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    Nutritional Facts for Chutney Curry Chicken Salad

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 579.0
     
    Calories from Fat 313
    54%
    Total Fat 34.8 g
    53%
    Saturated Fat 5.0 g
    25%
    Cholesterol 35.8 mg
    11%
    Sodium 620.5 mg
    25%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 3.8 g
    15%
    Sugars 7.8 g
    31%
    Protein 11.4 g
    22%

    The following items or measurements are not included:

    chutney

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