Cold Chicken Chutney Salad
June 3, 2002 posted by Linda Avery
by Sheilah Kaufman
from Simply Irrestible: Easy, Elegant, Fearless, Fussless Kosher Recipes
(G & R, 2002)
Serves 4
The lime zest is the secret ingredient in this fabulous dish.—Sheilah Kaufman
convert Ingredients
1 cup mayonnaise
1/2 cup chopped mango chutney, or more to taste
1 teaspoon curry powder, or more to taste
Grated zest of one lime
1/4 cup fresh lime juice
Salt
4 cups cooked diced chicken breasts (about 2 pounds)
Two 14-ounces cans pineapple chunks, well drained
2 cups celery, sliced on the diagonal
1/2 cup finely chopped chives
1/2 cup slivered almonds, blanched and toasted
Method
1. In a large bowl combine the mayonnaise, chutney, curry powder, lime zest, lime juice, and salt. Stir in the remaining ingredients until thoroughly combined.
2. Cover and refrigerate the salad until serving. It may be made a day in advance.
Recipe © 2002 Sheilah Kaufman. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
LC
on 
LC to your 
[Susie Butler Dodd] This went together very quickly and was quite tasty. I actually had everything I needed either in the pantry, in the herb garden, or in the fridge. I threw this together at 10 a.m. for guests who called and were dropping by at one in the afternoon. Flavors blend together quite nicely; I think they will be exceptional by evening.