Mango chutney mixes magnificently with curry powder, Dijon mustard and much more in this delicious recipe for Curried Chutney Chicken Salad.
What You Need
Original recipe yields 4 servings
2 Tbsp. olive oil
2 tsp. curry powder
2 cups chopped cooked chicken
1 cup finely chopped celery
1 cup chopped green onions
1/3 cup mango chutney
1/4 cup KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
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Let's Make It
Heat oil and curry powder in small skillet on medium heat 1 to 2 min. or until bubbly. Remove from heat; set aside.
Combine chicken, celery and onions in large bowl.
Mix chutney, mayo, mustard and curried oil until blended. Pour over chicken mixture; mix lightly. Refrigerate 1 hour.
For a delightful brunch idea, serve this Curried Chutney Chicken Salad with a seasonal fruit salad.
Sprinkle with 1/4 cup toasted PLANTERS Sliced Almonds.
Serve with naan bread.
The process of heating spices in oil, called blooming, brings out the full flavor of the spice.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.