Print Options:

Chutney Chicken Salad

Makes 4 servings

Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

Chutney Chicken Salad

James Carrier
 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
 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
Step 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

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

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

Step 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.

Nutrition Facts

Servings Makes 4 servings

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.