Curry Chutney Chicken and Fruit Salad

January  7, 2011
0 Ratings
Author Notes

This is a deliciously tangy recipe. The flavors meld together beautifully. It is perfect to munch on for a snack or to serve at a luncheon. —Justforlicks

  • Serves 6-8
  • For the Salad
  • 4 Chicken Breasts, cooked and cubed or shredded
  • 2 Fuji Apples, peeled and cut into thin squares
  • 1 1/2 cups Red or Black Seedless Grapes, sliced in half
  • 2 Stalks Celery, chopped
  • 2 Scallions, chopped
  • 1/4 cup Almonds, sliced (for garnish)
  • For the Dressing
  • 1/2 Jar Crosse & Blackwell’s Major Grey’s Chutney
  • 1/4 cup Plain Yogurt
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Curry Powder
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Coarse Black Pepper
In This Recipe
  1. Cook and cube four boneless chicken breasts. To save on time, rotisserie chickens from the grocery store are an excellent choice as they are juicy and flavorful. Place the cooled chicken in a mixing bowl.
  2. Add the apples, grapes, celery and scallions.
  3. In a second mixing bowl, add the yogurt, mayonnaise, mustard, chutney, curry powder, lemon juice, salt and pepper. Mix well.
  4. Gently toss the chicken mixture with the dressing. Serve in a lettuce cup or small bowl topped with sliced almonds for garnish.
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