Chicken Salad with Mango Chutney recipe
All Recipes Salad
Ingredients
- 1 tablespoon chopped fresh rosemary 3 skinless, boneless chicken thighs ½ apple, chopped ¼ cup chopped celery 2 tablespoons chopped red onion 5 tablespoons mayonnaise 2 tablespoons Major Grey mango chutney ½ lime, juiced 1 teaspoon hot curry powder 1 pinch salt and ground black pepper to taste
Nutrition Info
- 265.5 caloriescarbohydrate: 8.2 gcholesterol: 58.1 mgfat: 19.5 gfiber: 1.3 gprotein: 14.9 gsaturatedFat: 3.6 gservingSize: -sodium: 149.7 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Salad with Mango Chutney
Directions
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Bring a pot of water to a boil, reduce heat, and simmer, add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.