Chutney Chicken Salad

James Carrier

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 725
  • Calories from fat: 32%
  • Protein: 31g
  • Fat: 26g
  • Saturated fat: 8.3g
  • Carbohydrate: 93g
  • Fiber: 4.9g
  • Sodium: 584mg
  • Cholesterol: 82mg


  • 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


  1. 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. 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. 3. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.
  4. 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.
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