Chutney Chicken Salad

Name: Chutney Chicken Salad
Total time: 3 h 30 min
Yield: Makes 8 servings
Ingredients: ⅓ cup slivered almonds; 1 cup mayonnaise; ½ cup Greek yogurt; ⅓ cup mango chutney; 1 tablespoon curry powder; 1 teaspoon salt; ¼ teaspoon freshly ground pepper; 5 cups diced cooked chicken; 1 (8-oz.) can sliced water chestnuts, drained; 4 green onions, chopped (about 1 cup); ½ (14.1-oz.) package refrigerated piecrusts; Garnish: thinly sliced green onions

2 Ratings
2 Reviews

If you love curry powder, feel free to add more. The exact size of your brioche molds may vary depending on the brand.

Recipe by Southern Living February 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:

40 mins

total:

3 hrs 30 mins

Yield:

Makes 8 servings

Directions

Step 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.

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Step 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.
Step 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.
Step 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).
Step 5
Fill cooled pastry shells with chicken salad just before serving.

Chef's Notes

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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JayneAnnHill

02/05/2012

This recipe did not turn out well at all. My husband did not like so much curry powder 1 tablespoon. I glad I tried this recipe for SuperBowl Sunday for my husband and I before I tried it for his surprise birthday party later this month. I would like to know what could be done to make it not so strong of curry powder.

kmartin234

02/05/2012

I thought this was excellent. I'm not big on chicken salad, but this has a lot of flavor. I used a rotissierie chicken and did not use all the sauce. I put it in puffed pastry shells. Actually did the entire brunch in the February, 2012 issue and it was all very good. This recipe is a keeper.

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