Chutney Chicken Salad

Health score
12%
Chutney Chicken Salad
210 min.
8
669kcal

Suggestions


Welcome to a delightful culinary adventure with our Chutney Chicken Salad! This unique dish is a fusion of flavors that brings together tender chicken, crunchy water chestnuts, and a vibrant curry-infused dressing, all tied together with the sweetness of mango chutney. Perfectly suited for any occasion, whether you're hosting a lunch gathering or planning a cozy dinner, this salad promises to impress your guests with its delectable taste and appealing presentation.

Imagine the satisfying crunch of slivered almonds sprinkled atop a bed of creamy chicken salad, nestled within golden, flaky pastry shells. This dish not only tantalizes your taste buds but also opens up endless possibilities for serving. You can serve it as a main course, an elegant appetizer, or even as a picnic treat! The best part? It’s customizable—feel free to adjust the seasoning or add your favorite veggies to make it truly your own.

Prepare this dish ahead of time and let the flavors meld for a couple of hours or even overnight in the fridge, enhancing its deliciousness. With its combination of textures and flavors, the Chutney Chicken Salad is sure to become a new favorite in your recipe repertoire. So, roll up your sleeves and get ready to impress your family and friends with this mouthwatering dish that celebrates the joy of home cooking!

Ingredients

  • oz water chestnuts drained sliced canned
  • cups meat from a rotisserie chicken diced cooked
  • tablespoon curry powder 
  • 0.5 cup greek yogurt 
  • cup green onions chopped
  • servings garnish: green onions thinly sliced
  • 0.3 cup mango chutney 
  • cup mayonnaise 
  • 0.3 teaspoon pepper freshly ground
  • 14.1 oz piecrusts refrigerated
  • teaspoon salt 
  • 0.3 cup slivered almonds 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • whisk
  • wire rack

Directions

  1. Preheat oven to 35
  2. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
  3. Whisk together mayonnaise and next 5 ingredients in a large bowl.
  4. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
  5. Preheat oven to 45
  6. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.
  7. Bake at 450 for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).
  8. Fill cooled pastry shells with chicken salad just before serving.

Nutrition Facts

Calories669kcal
Protein17.05%
Fat57.14%
Carbs25.81%

Properties

Glycemic Index
27
Glycemic Load
5.7
Inflammation Score
-5
Nutrition Score
18.814782790516%

Flavonoids

Cyanidin
0.11mg
Catechin
0.06mg
Epigallocatechin
0.12mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.12mg
Kaempferol
0.27mg
Quercetin
1.99mg

Nutrients percent of daily need

Calories:668.56kcal
33.43%
Fat:42.24g
64.98%
Saturated Fat:9.15g
57.21%
Carbohydrates:42.92g
14.31%
Net Carbohydrates:39.1g
14.22%
Sugar:9.18g
10.2%
Cholesterol:78.01mg
26%
Sodium:754.31mg
32.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.36g
56.71%
Vitamin K:88.52µg
84.3%
Vitamin B3:8.72mg
43.61%
Selenium:27.28µg
38.97%
Phosphorus:269.26mg
26.93%
Vitamin B6:0.49mg
24.67%
Manganese:0.46mg
23.17%
Vitamin B2:0.34mg
20.23%
Iron:3.55mg
19.73%
Vitamin E:2.81mg
18.71%
Fiber:3.82g
15.28%
Folate:60.72µg
15.18%
Vitamin B1:0.23mg
15.04%
Zinc:2.08mg
13.89%
Vitamin B5:1.24mg
12.44%
Potassium:431.65mg
12.33%
Magnesium:48.23mg
12.06%
Copper:0.22mg
11.1%
Calcium:70.11mg
7.01%
Vitamin C:5.38mg
6.52%
Vitamin B12:0.37µg
6.25%
Vitamin A:247.3IU
4.95%
Source:My Recipes