Curried Chicken Salad with Mango Chutney

  • Yield servings


3 -- (8 10 ounce) boneless, skinless chicken breasts
-- Olive oil
-- Salt and pepper
For Sweet Pepper Mango Chutney:
3 -- semi ripe mangoes (still firm), peeled and cut into 1/2 inch cubes
1/3 cup cider vinegar
1/3 cup packed brown sugar
1/3 cup golden raisins
1 1/2 teaspoons salt
2 tablespoons chopped fresh ginger
1/2 -- jalapeno chili, chopped (including seeds)
4 cloves fresh garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
2 tablespoons olive oil
1 medium yellow onion, chopped
1 -- red bell pepper, diced
For Curry Salad Dressing:
2 large egg yolks, beaten
1 tablespoon curry powder
1 tablespoon lemon juice
2 -- scallions, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
1 teaspoon salt
1 tablespoon chopped fresh basil
1 cup canola oil
1/2 cup Sweet Pepper Mango Chutney (see recipe)
1/2 cup heavy cream
To Prepare Salad:
2 -- scallions, minced
2 stalks celery, chopped
1/2 -- red bell pepper, seeded, diced
1/2 -- Granny Smith apple, diced
1/2 cup water chestnuts, chopped
1/4 pound seedless red grapes, sliced in half
6 -- basil leaves, minced
12 slices multigrain thick sandwich bread
3 cups baby arugula
1 small red onion, thinly sliced


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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