Chicken salad with curry and mango chutney makes a great picnic sandwich
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Chicken Salad with Curry and Mango Chutney
Prep Time
10 mins
Total Time
10 mins
 

A great twist on chicken salad with an Indian and British influence

Course: Main Course
Servings: 6 Bowls or sandwiches
Ingredients
  • 4 Cups Cooked chicken shredded or cut into bite size pieces
  • 1/2 Cup Mayonnaisse
  • 4 Tablespoons Hot Mango Chutney
  • 1 Tablespoon Honey
  • 1/4 teaspoon Kosher Salt
  • 1 Medium Pear or apple
  • 1 Stalk Celery sliced
  • 1 Cup Lettuce
  • 10 Whole Cherry Tomatoes
  • 1/4 Cup Red Onion diced or sliced
Instructions

  1. Shred or slice cooked chicken into bite size pieces

  2. Mix mayonnaise, hot mango chutney, honey and kosher salt. Set aside

  3. Dice pear and celery, halve cherry or grape tomatoes, slice red onion and add to the mayonnaise mixture

  4. Plate the chicken salad on a bed or lettuce topped with additional tomatoes.  Or make sandwiches on your favorite bread.  If using baguettes you may want to hollow out the top half so that the sandwich isn't so bready, add lettuce and enjoy!

Recipe Notes

Eat the chicken salad right away or within 30 minutes of making it.  Otherwise yo will need to keep it cool until you are ready to eat because of the mayonnaise and chicken. 

They make lovely picnic sandwiches on flaky croissants.