Chutney Chicken Salad

Southern Living
Chutney Chicken SaladRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
If you love curry powder, feel free to add more. The exact size of your brioche molds may vary depending on the brand.
Makes 8 servings


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1/3 cup slivered almonds
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
1 (8-oz.) can sliced water chestnuts, drained
4 green onions, chopped (about 1 cup)
1/2 (14.1-oz.) package refrigerated piecrusts
Garnish: thinly sliced green onions


Hands-on: 40 Minutes
Total: 3 Hours, 30 Minutes

1. Preheat oven to 350°. 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.

2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.

3. Preheat oven to 450°. 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.

4. 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).

5. Fill cooled pastry shells with chicken salad just before serving.

Created date

January 2012