Chutney Chicken Salad

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.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 3 Hours, 30 Minutes


Ingredients

  • 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

Preparation

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

Baked, unfilled pastry shells may be stored in an airtight container up to 3 days or frozen up to 6 months.

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