Chutney Chicken Salad
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad -- it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
- Total Time:
- Servings: 6
Source: Everyday Food, March 2004
- 4 bone-in skin-on chicken breasts
- Coarse salt and ground pepper
- 1/3 cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons Major Grey's chutney
- 1 tablespoon honey mustard
- 2 scallions, thinly sliced
- 1/2 cup raisins
Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.