ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot Chutney Salad

Yield
Notes: Double the planned portion when barbecuing or roasting chicken or a large cut of pork, beef, or lamb. Then stash extras in the refrigerator for up to a week, ready to pull out to make this recipe.

Ingredients

  • Thinly sliced and cooked poultry, pork, beef, or lamb

How to Make It

  1. Thinly slice cooked poultry, pork, beef, or lamb and mound portions onto the cupped side of pocket bread. Sprinkle with shredded jack cheese and heat in a microwave oven until cheese melts. Top with mango chutney and sliced avocados.