This is my favorite chicken salad! It screams SUMMER! Take it along to a picnic, BBQ or holiday gathering! Every time I make this salad I get rave reviews, everyone goes back for seconds.
I find the chutney at the neighborhood grocery, it is Bonne Maman brand, but you can use any brand.
Chicken Mango Peach Chutney Salad
1 c. mayonaise
1 c. sour cream
2/3 c. Mango Peach Chutney
2 tsp. minced fresh ginger
5 T grapeseed oil or light olive oil
2 tsp. sherry vinegar
1/2 tsp. Tabasco sauce
salt to taste
Combine all dressing ingredients. Place into a jar or small pitcher, cover and refrigerate. Best if made a day before serving, can be made up to 3 days ahead.
2 lb. poached boneless chicken breasts
1 red apple, unpeeled and diced
1 green apple, unpeeled and diced
3 celery stalks, sliced
3/4 c. currants or dried cranberries
8 green onions, chopped
8 ounces tasted slivered almonds
3/4 lb. green or red grapes
garnish - lettuce leaves and grape clusters
Chicken Poaching ingredients
1 onion, sliced
1 carrot, sliced
1 celery rib, chopped
4 parsley sprigs
1/2 c. dry white wine
2 cups chicken stock
salt and pepper
In a pot with lid, arrange the chicken breasts. Season with salt and pepper. Add the vegetables, wine and stock. If the liquid doesn't cover the chicken, add water or stock. Cover with lid and bring to a slow simmer. Cook for 1-12 minutes, depending on the thickness of the breasts. Let the chicken cool in the broth.
Cube the chicken and combine with apples, celery, currants and green onion. fold in about 2 1/2 cups of the dressing. Add salt to taste.
This can be made 2-3 hours ahead and refrigerated.
Before serving, fold in grapes and 2/3 of the toasted almonds. Add more dressing if needed.
Line a platter with lettuce leaves and place the salad on top. Garnish with grape clusters and remaining toasted almonds.
A happy hubster! I served this delicious salad for a Seafair party we had last weekend. I served Tuscan Kale Salad and wedges of seedless watermelon....YUM!