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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Georgiapea's Note:

    There are a few of these up, but this one is a little bit different - and there is no curry in it. It's actually a little bit healthy - and of course you can make alterations to make it even more so. I'm curious to know what this would taste like with chickpeas instead of chicken...DO use the brown rice. It will NOT be the same with white.I'm kind of guessing about the yield. It makes a lot, I know that! It's great with crackers or on a nice bed of greens. Cooking time does NOT include chilling (although I just ate some while it was still warm...still tastes great)

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    Ingredients:

    Serves: 6-7

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      If using yogurt in place of mayo, you must drain it or it will be way to watery (perhaps you could use Greek style yogurt without draining). I use a fine mesh sieve lined with about 3 layers of paper towels. Add about 1.5 cups of yogurt to end up with a cup of drained yogurt. Allow it to drain for at least an hour - you'll be surprised how much water comes out - and how thick the yogurt gets!
    2. 2
      Combine chutney and mayo or yogurt in small bowl, set aside.
    3. 3
      Cook rice according to instructions (This will be about 1 cup of uncooked brown rice, maybe a little more. Don't worry if it's not exactly 2 cups.).
    4. 4
      Chop the pecans and toast them - either put them on a baking sheet and place them in the oven, stirring occasionally, until fragrant or do it on the stove top in a frying pan.
    5. 5
      Chop the apple and place in large bowl, the one you will put the whole salad in, and add the juice of the half lemon (just put something on the apples so they don't turn brown).
    6. 6
      Chop the celery, green onions. Dump them in with the apples.
    7. 7
      Optional: half or slice the grapes - I leave them whole, I think they're nice that way. Dump them in the bowl.
    8. 8
      Cut up and cook chicken breasts. Again, you could bake these, boil them, cook them on the stove top, whatever floats your boat. I just put some salt and pepper on them and throw them in a frying pan. Dump this in the bowl.
    9. 9
      Add the mayo/yogurt and chutney mixture and stir to combine.
    10. 10
      Refrigerate before serving (if you can wait that long). The flavors will develop over time. Nice cold or at room temperature.

    Ratings & Reviews:

    • on April 19, 2009

      45

      I made this using left over chicken thighs for lunch the next day. I'm not usually a big chicken salad fan, but this was really tasty. I liked the contrasts in flavors and textures. A keeper! Made for Spring 2009, PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mango Chutney Chicken Salad

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 531.5
     
    Calories from Fat 283
    53%
    Total Fat 31.4 g
    48%
    Saturated Fat 5.8 g
    29%
    Cholesterol 87.5 mg
    29%
    Sodium 368.2 mg
    15%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 9.8 g
    39%
    Protein 28.4 g
    56%

    The following items or measurements are not included:

    mango chutney

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