Chicken Chutney Salad
This 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.