Ingredients
- 4 cups minced cooked chicken
- 1 cup minced celery
- 1/4 cup minced onion
- 1/4 cup minced pecans
- 1/4 cup minced cucumber
- 2 tablespoons mango chutney
- 1/4 cup mayonnaise
- 2 teaspoons hot Madras curry powder
- Salt and pepper
Directions
Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.
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By judy stedman
on September 14, 2011
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I tried this recipe with my Bunco group along with two other salads. This recipe was by far the most popular and everyone wanted a copy of it. I never thought I was a big curry fan, but this was great. I added red seedless grapes which was really tasty!. But with or without the grapes, this is one recipe I plan to use over and over.
By bchzoo_10627973
Columbia City, IN
on August 28, 2008
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Nice and favorable alternative to a traditional sweet chicken salad. I used another review idea and used the apricot preserves (didn't have any mango chutney and it was fine. What a wonderful fresh summer "Keep the Kitchen Kool" recipe!
By ejslauer_9397562
Norwalk, CT
on February 04, 2008
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Great recipe! I made it for a group of moms in my daughter's playgroup and they all enjoyed it. The curry and chutney give it a nice flavor without being overpowering. It was good both on a sandwich and on its own. Delicious!
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