Chutney Chicken Salad

Name: Chutney Chicken Salad
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams sliced water chestnuts, drained; 1 liters diced cooked chicken; 1 Tbsp curry powder; 118 milliliters Greek yogurt; 237 milliliters green onions, chopped (about; 8 servings Garnish: thinly sliced green onions; 79 milliliters mango chutney; 237 milliliters mayonnaise; 0 teaspoons freshly ground pepper; 400 grams 1/2 package refrigerated piecrusts; 1 teaspoon salt; 79 milliliters slivered almonds

You can never have too many main course recipes, so give Chutney Chicken Salad a try. This recipe serves 8. One portion of this dish contains roughly 19g of protein, 47g of fat, and a total of 666 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have mayonnaise, piecrusts, curry powder, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Preheat oven to 35

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Oven

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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Almonds

Equipment you will use

Oven

Frying Pan

Whisk together mayonnaise and next 5 ingredients in a large bowl.

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Mayonnaise

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Whisk

Bowl

Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.

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Almonds

Whole Chicken

Preheat oven to 45

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Oven

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.

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Pie Crust

Brioche

Dough

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Baking Sheet

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).

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Pastry Shells