Chutney Curry Chicken Salad

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.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 6.0 sandwic ...

• 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)
• ½-¾ cup almonds (sliced or slivered)
• ½ cup currants (optional) or ½ cup 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.