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Chutney Chicken Salad

This recipe is from Priscilla Lukens of Devon, Pennsylvania.

  • Prep:
  • Total Time:
  • Servings: 6
Chutney Chicken Salad

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


  1. 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.

  2. In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.

  3. Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

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