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Chutney Chicken Salad

James Carrier
Yield Makes 4 servings
Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.


  • 1/2 cup raisins or dried currants
  • About 1/2 cup Major Grey or other fruit chutney
  • 3/4 cup sour cream or plain yogurt (regular or nonfat)
  • 2 tablespoons minced shallot
  • 1 teaspoon curry powder
  • 3 cups cooked basmati or other long-grain white rice, warm or cold
  • 2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey
  • Salt
  • 3 to 4 cups butter lettuce leaves, rinsed and crisped
  • 1/2 cup coarsely chopped roasted, salted almonds
  • 1 cup thinly sliced or diced bananas
  • About 1/4 cup chopped fresh cilantro
  • 2 limes, rinsed and halved
  • Hot sauce

Nutrition Information

  • calories 725
  • caloriesfromfat 32 %
  • protein 31 g
  • fat 26 g
  • satfat 8.3 g
  • carbohydrate 93 g
  • fiber 4.9 g
  • sodium 584 mg
  • cholesterol 82 mg

How to Make It

  1. In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.

  2. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

  3. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

  4. Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.