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Hot Chutney Salad

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.


  • 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.