Chicken Salad with Mango Chutney

Name: Chicken Salad with Mango Chutney
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon chopped fresh rosemary; 3 skinless, boneless chicken thighs; ½ apple, chopped; ¼ cup chopped celery; 2 tablespoons chopped red onion; 5 tablespoons mayonnaise; 2 tablespoons Major Grey mango chutney; ½ lime, juiced; 1 teaspoon hot curry powder; 1 pinch salt and ground black pepper to taste

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

INGRIDIENT

1 tablespoon chopped fresh rosemary

3 skinless, boneless chicken thighs

½ apple, chopped

¼ cup chopped celery

2 tablespoons chopped red onion

5 tablespoons mayonnaise

2 tablespoons Major Grey mango chutney

½ lime, juiced

1 teaspoon hot curry powder

1 pinch salt and ground black pepper to taste

DIRECTION

Step: 1

Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.

Step: 2

Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

NUTRITION FACT

Per Serving: 266 calories; protein 14.9g; carbohydrates 8.2g; fat 19.5g; cholesterol 58.1mg; sodium 149.7mg.

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