Chutney Chicken Salad

Chutney Chicken Salad Recipe
James Carrier
Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.


Makes 4 servings

Recipe from


Nutritional 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


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
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


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.


May 2004
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