Chutney Chicken & Pistachio Salad
Toss diced pan-seared chicken with a zesty dressing made from lemon, mayonnaise, mango chutney, and Dijon mustard. Mixed with red grapes, celery, onion, and crunchy pistachios, this colorful and vibrant chicken salad is a delightful dish bursting with flavor. Perfect for a light and satisfying meal, this salad is quick and easy to prepare, making it a great option for busy weeknights or weekend gatherings. Enjoy this refreshing summer salad that combines savory, sweet, and tangy flavors in every bite.
— Constant Cookbook
Ingredients
- 1 lemon
- 1/2 cup mayonnaise
- 1/4 cup mango chutney
- 1 Tbs. Dijon mustard
- 2 cups diced pan-seared chicken (see related
- recipe at left)
- 1 cup seedless red grapes, halved
- 2 to 3 celery stalks, roughly chopped
- 1 small red onion, finely chopped
- 1/3 cup pistachios
- Salt and freshly ground pepper, to taste
Instructions
- <b>Make the dressing</b>
- Grate 1 tsp. zest and squeeze 1 Tbs. juice from the lemon into a large bowl. Add the mayonnaise, chutney and mustard and stir to combine.
- <b>Assemble the salad</b>
- Add the chicken, grapes, celery, onion and pistachios to the dressing. Stir gently to combine all the ingredients. Season with salt and pepper. Divide the salad among salad plates or bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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