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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- 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 currants (optional) or 1/2 cup raisins (optional)
- 1Cook rice on stovetop in your preferred way.
- 2While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
- 3Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
- 4When 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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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
- Total Fat 34.8 g
- Saturated Fat 5.0 g
- Cholesterol 35.8 mg
- Sodium 620.5 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 3.8 g
- Sugars 7.8 g
- Protein 11.4 g
The following items or measurements are not included: