The lime zest is the secret ingredient in this fabulous dish.–Sheilah Kaufman
Cold Chicken Chutney Salad Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 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
- 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
- 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.
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Testers ChoiceTesters Choice
Jun 03, 2002
I’ve been looking for a chicken salad recipe with a little twist, and I think this recipe fits the bill. There’s a great freshness and crunch to this salad given the celery, chives, and lime. The sweetness of the pineapple balances the lime and heightens the curry flavor. It’s easy to make, and the yellow from the curry and the pineapple visually compliment the light and dark green from the celery and chives. For those without access to a stove or an oven (my current predicament), this is a great choice. I used roast chicken from the market, so my prep didn’t require a stove. The recipe is well-balanced, and you can easily tweak it to suit your taste—whether adding more lime for more acidity or using a spicy mango chutney for a little heat.
Jun 03, 2002
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.
Cold Chicken Chutney Salad Recipe © 2002 Sheilah Kaufman. All rights reserved.