Steps to Prepare Mango And Coconut Chicken

Chicken Salad With Mango Chutney

Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.

Recipe Summary Chicken Salad With Mango Chutney

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Ingredients | Mango And Coconut Chicken

1 tablespoon chopped fresh rosemary

3 skinless, boneless chicken thighs

½ apple, chopped

¼ cup chopped celery

2 tablespoons chopped red onion

5 tablespoons mayonnaise

2 tablespoons Major Grey mango chutney

½ lime, juiced

1 teaspoon hot curry powder

1 pinch salt and ground black pepper to taste

Directions

Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.

Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

Broth from cooking the chicken can be saved for a separate use.

Info | Mango And Coconut Chicken

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Chicken Salad With Mango Chutney

Salad,