Prep 5 mins
Cook 20 mins
A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!
- 4 skinless chicken breasts
- 1⁄2 cup chicken broth
- 1⁄2 cup chutney
- 1 granny smith apple (diced)
- 1⁄2 cup walnuts (chopped)
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1 teaspoon curry powder
- 1 tablespoon fresh lemon juice
- 1⁄4 cup scallion (chopped)
- salt and black pepper
- Cook chicken breasts in chicken broth on stovetop until tender.
- Remove chicken from broth, cool and cut into cubes.
- In a large bowl, mix all the ingredients together.
- Chill and serve.
Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy.
Excellent salad. I made half a recipe as written with a cranberry chutney and MAG's Extra Special Extra Delicious Candied Pecans. What a wonderful salad on a hot day. Served with Recipe #159395.
What a lovely salad!! Loved the chutney addition-- I used a spicy cranberry chutney and a spoonful of apricot pineapple preserves and it was heavenly! Will try with Major Grey next time. Made for the April 2008 soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Gingerbee!