Chicken Chutney SaladThis recipe works well any time of year, vary the flavor of chutney you use for a seasonal change of pace.
6 C. cooked chicken, cubed
1 1/2 C. diced celery 1/2 C. raisins 1/2 C. toasted slivered almonds (reserve some for garnish) 5 oz. fresh lettuce or salad mix Dressing: 1 C. mayonnaise 1/2 C. Tait Farm Chutney (seasonal variations below) salt to taste Mix together the dressing ingredients. Fold the dressing into the chicken, celery, fruit and nuts. Arrange the salad greens on a platter. Top with the chicken mixture. Sprinkle with the reserved nuts. serves 4 Seasonal Variations: For a seasonal change of pace, use Rhubarb Chutney for spring, Ginger Peach Chutney in summer and Apple Chutney in autumn. For added flavor, add 2 Tbs. chopped fresh rosemary to the Apple Chutney. Egg and Chutney Salad: As a vegetarian alternative, eliminate the celery, raisins, and almonds. Reduce the above dressing by half and add it to 8 chopped hard boiled eggs. |