Chutney Chicken Salad

Chutney Chicken Salad
Photo by James Carrier


  • 1 cup thinly sliced or diced bananas
  • ½ cup raisins or dried currants
  • ¾ cup sour cream or plain yogurt (regular or nonfat)
  • 2 tablespoons minced shallot
  • 2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey
  • About ¼ cup chopped fresh cilantro
  • ½ cup coarsely chopped roasted, salted almonds
  • + 7 more ingredients
    • About ½ cup Major Grey or other fruit chutney
    • Salt
    • 2 limes, rinsed and halved
    • 3 cups cooked basmati or other long-grain white rice, warm or cold
    • Hot sauce
    • 1 teaspoon curry powder
    • 3 to 4 cups butter lettuce leaves, rinsed and crisped

1. In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl. 2. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallo...

View full recipe at My Recipes


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