Chutney Chicken Salad

I just love making cold salads for dinner during these warm summer months.  They are easy to prepare and this salad can be made in advance, as a matter of fact, this salad is better when made early in the day.  The flavors blend after being refrigerated covered for 4 hours or overnight.  This is a great salad to serve with a glass of chilled white wine.  That is my type of summer dinner!

chutney chicken salad


Chutney Chicken Salad
Serves 6
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  1. 2 cooked chicken breasts, cut into 1 1/2 inch pieces
  2. 1 apple, diced
  3. 1 cup fresh pineapple, diced
  4. 1/2 cup dried cherries
  5. 3 tablespoons chutney
  6. 1 cup mayonnaise
  7. 1 teaspoon curry powder
  8. Salt to taste
  9. Chilled cantaloupe, halved, peeled and seeded
  10. 1 cup coarsely chopped nuts
  11. Lettuce for garnish
  1. In a medium bowl, combine the chicken, apple, pineapple, cherries, chutney, mayonnaise, curry powder, and salt. Cover and refrigerated 4 hours or overnight.
  2. When serving, place the lettuce leaves on individual chilled plates, Cut the bottoms of each cantaloupe half and cut into thick rings. Mound the salad in the center of the cantaloupe, top with chopped nuts.
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