Curried Chicken Chutney Salad

Submitted by Victoria Scott Coh

"Good, different recipe for lunch or a light dinner."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 3-4 grilled boneless skinless chicken breasts, cut in bite sized pieces (I use kitchen sheers)
• 4 stalk celery, cut in small bite pieces
• 946.36 ml green seedless grapes
• 1 jar chutney (available in most groceries)
• 236.59 ml slivered toasted almonds
• 236.59 ml well drained chunk pineapple

• Dressing

• 236.59 ml mayonnaise (I use light)
• 59.16 ml good curry powder
• 118.29 ml reserved pineapple juice

directions

1. Mix all dry ingredients together with chutney, making sure to evenly distribute it.
2. Blend dressing together and then blend into dry mix and refrigerate.
3. Serve with extra slivered/toasted almonds on top or add some chinese noodles with the almonds.
4. This keeps well for a day or two and is really nice in the summer on a hot day as a main course with some french baguettes.