You are here: Home » Recipes » Curried Chicken Salad with Mango Chutney Curried Chicken Salad with Mango Chutney Yield servings PrintEmail Ingredients 3 -- (8 10 ounce) boneless, skinless chicken breasts -- Olive oil -- Salt and pepperFor Sweet Pepper Mango Chutney:3 -- semi ripe mangoes (still firm), peeled and cut into 1/2 inch cubes1/3 cup cider vinegar1/3 cup packed brown sugar1/3 cup golden raisins1 1/2 teaspoons salt2 tablespoons chopped fresh ginger1/2 -- jalapeno chili, chopped (including seeds)4 cloves fresh garlic, chopped1 teaspoon ground coriander1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon turmeric2 tablespoons olive oil1 medium yellow onion, chopped1 -- red bell pepper, dicedFor Curry Salad Dressing:2 large egg yolks, beaten1 tablespoon curry powder1 tablespoon lemon juice2 -- scallions, chopped2 cloves garlic, chopped1 teaspoon chopped fresh ginger1 teaspoon salt1 tablespoon chopped fresh basil1 cup canola oil1/2 cup Sweet Pepper Mango Chutney (see recipe)1/2 cup heavy creamTo Prepare Salad:2 -- scallions, minced2 stalks celery, chopped1/2 -- red bell pepper, seeded, diced1/2 -- Granny Smith apple, diced1/2 cup water chestnuts, chopped1/4 pound seedless red grapes, sliced in half6 -- basil leaves, mincedAssembly:12 slices multigrain thick sandwich bread3 cups baby arugula1 small red onion, thinly sliced Instructions Preheat the oven to 400F degrees. Place the chicken breasts on a foil-lined sheet pan and rub with olive oil. Sprinkle with salt and pepper. Roast for 25-30 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Shred the chicken in pieces. While the chicken roasts, prepare the chutney: In a medium bowl, mix together the mangoes, cider vinegar, brown sugar, raisins, and 1 teaspoon salt; set aside. Using the side of a heavy knife (or a mortar and pestle), mash together the ginger, jalapeno, and garlic with remaining 1/2 teaspoon salt. Place the mixture in a small bowl and then stir in coriander, cumin, cinnamon, and turmeric. Heat the olive oil in a large pot over medium-high heat and saute the onion and bell pepper until golden, stirring occasionally, 8 minutes. Add the garlic paste; reduce heat to medium, and cook, stirring, for 1 minute. Stir in the mango mixture and simmer, covered, until the mangoes are tender and the mixture has thickened, stirring occasionally, about 25 minutes. Set aside to cool slightly, uncovered. Prepare the dressing: In a food processor or blender, combine the yolks, curry powder, lemon juice, scallions, garlic, ginger, salt, and basil. Pulse to blend. With processor running, slowly pour oil into the mixture to emulsify. Remove the mixture into a large bowl. Stir in the chutney and heavy cream. Assemble the sandwiches: In a large bowl, combine 3 cups of the shredded chicken, scallions, celery, bell pepper, apples, water chestnuts, grapes, and basil. Toss together and add enough of the dressing to coat well (there will be dressing remaining.) Spread the 12 slices of the toasted bread with a thin layer of the Sweet Pepper Mango Chutney. Top 6 of the slices with equal portions the arugula, followed by the red onion slices, the chicken salad. Top with the remaining 6 slices of bread, and press gently to adhere. Cut sandwiches on the diagonal and serve, passing remaining dressing and chutney on the side.