Chutney Chicken Salad

Chutney Chicken Salad
James Carrier
Yields Makes 4 servings
Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

Ingredients

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

Servings 0

Amount Per Serving
Calories 725Calories from Fat 32
% Daily Value *
Total Fat 26g40%
Saturated Fat 8.3g42%
Cholesterol 82mg28%
Sodium 584mg25%
Total Carbohydrate 93g31%
Dietary Fiber 4.9g20%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
2

With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

Step 3
3

Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

Step 4
4

Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.

Ingredients

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

Directions

Step 1
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.

Step 2
2

With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

Step 3
3

Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

Step 4
4

Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.

Chutney Chicken Salad
IngredientsDirections

Search All of Sunset's Recipes

The Latest