Post by marlaoh on Jul 14, 2003 8:34:22 GMT -6
ROAST CHICKEN-CHUTNEY SALAD
1 1/4 to 1 1/2 pound rotisserie chicken (should yield about 4 cups chicken meat)
1/2 cup diced celery (about 2 ribs)
1/4 cup finely diced onion (about 1/2 medium onion)
1/2 cup red grapes, halved (optional)
1/3 cup chopped flat leaf parsley
1/4 cup chopped pecans, toasted
1/3 cup light mayonnaise
1 tbs. fresh lemon juice (from about 1/2 lemon)
2 Tbs. Major Grey (mango-ginger) chutney
Salt and freshly ground black pepper to taste
Remove the skin and bone the chicken. Tear into small (1/2 inch) pieces; discard the skin and bones. Toss the chicken with the celery, onion, grapes, parsley, and pecans. Stir in the mayonnaise, lemon juice, and chutney. Season to taste with salt and pepper. Serve immediately or refrigerate until ready to serve (the salad is best served immediately but will stay fresh for about 2 days.)
1 1/4 to 1 1/2 pound rotisserie chicken (should yield about 4 cups chicken meat)
1/2 cup diced celery (about 2 ribs)
1/4 cup finely diced onion (about 1/2 medium onion)
1/2 cup red grapes, halved (optional)
1/3 cup chopped flat leaf parsley
1/4 cup chopped pecans, toasted
1/3 cup light mayonnaise
1 tbs. fresh lemon juice (from about 1/2 lemon)
2 Tbs. Major Grey (mango-ginger) chutney
Salt and freshly ground black pepper to taste
Remove the skin and bone the chicken. Tear into small (1/2 inch) pieces; discard the skin and bones. Toss the chicken with the celery, onion, grapes, parsley, and pecans. Stir in the mayonnaise, lemon juice, and chutney. Season to taste with salt and pepper. Serve immediately or refrigerate until ready to serve (the salad is best served immediately but will stay fresh for about 2 days.)