Curried Mango Chutney Chicken Salad
My whole life I’ve absolutely despised chicken salad. It wasn’t until my senior year of high school that I actually gave it a try. It was at my best friend’s grandmother’s house. I really liked it, but was still a bit wigged out that its base was mayonnaise. (See why I hate mayo here ….) Anyway, there have been a couple times since then that I had to fake liking it while struggling to swallow it. One day, I got a Publix magazine that opened me to the idea of trying it again. That recipe has blown my mind and become a family favorite around here. I have adapted their version to have less mayonnaise than any chicken salad I’ve encountered. Yet, it’s moist, delicious, and just delightful on the taste buds. It’s the perfect summer lunch or dinner meal. We have taken this for a poolside picnic countless times. But the truth is, we enjoy it year round. You will too!
Reach For:
¼-1/2 cup mango chutney (depending on your moist preference)
2-3 TBSP light mayonnaise
1 tsp curry powder
2 cups cooked shredded chicken (I usually use a pre-roasted chicken)
1 cup seedless red or black grapes, halved
¼ cup slivered almonds, toasted
2 pita rounds, halved
spinach leaves
Directions:
Mash up any large pieces of chutney in a medium bowl, mix in mayo and curry powder well. Stir in chicken, grapes, and almonds. Split pita pockets open to line with spinach leaves, scoop desired amount of chicken salad into pitas.
Yields: 4 servings
Recipe Source: Publix Magazine
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