Chutney Chicken Salad

From Everyday Food Martha Stewart

Husband-Tested in Alice’s Kitchen

Serves 4-6

This is a man-pleaser. My husband loves this salad. Of course, you don't have to be a man to enjoy it. This doesn't take long to make and it actually tastes better the next day. It's perfect alone or on bread for a yummy sandwich. I think it'd also be great served on crackers for an appetizer at a party. You can find mango chutney in a jar at the Lost River Market & Deli. Store it in the fridge once it's opened. Use it to put a little pizazz in other sandwiches too.

4 bone-in chicken breasts

Kosher salt, to taste  

Freshly ground pepper, to taste

1/3 cup sour cream or plain yogurt

3 Tablespoons mayonnaise

3 Tablespoons Mango Chutney (or your favorite chutney)

1 Tablespoon honey mustard (If you don’t have honey mustard, make your own by mixing a bit of honey and mustard together.)

2 scallions, thinly sliced

½ cup golden raisins

½ cup almonds, toasted and chopped

Cilantro sprigs, for garnish, if desired.

Season the chicken breasts with Kosher salt and freshly ground pepper.  Place in large skillet or pot. Cover with water. Bring to a boil, then simmer, covered, over medium-low heat until chicken is opaque throughout, about 15-20 minutes. Remove chicken. When cool enough to handle, shred meat with fingers; discard skin and bones. Let cool to room temperature.  (You can also use roasted chicken breasts.)

In a large bowl, whisk together 1/3 cup sour cream, 3 Tablespoons mayonnaise, 3 Tablespoons Mango Chutney, and 1 Tablespoon honey mustard.

Add chicken, 2 thinly sliced scallions, and ½ cup golden raisins; Season with Kosher salt and freshly ground pepper. Stir to combine.  Add the toasted almonds.  Garnish with cilantro sprigs, if desired.

Per serving:  179 calories; 8.9 grams fat; 7.2 grams protein; 18 grams carbohydrates; 1.8 grams fiber