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

Baked Chicken Breasts with Mango Chutney Sauce

Serves 4

Recipe from http://www.food.com

Husband-Tested in Alice’s Kitchen

Make this tasty chicken when you want to make something quick and easy on a weeknight.  Just mix a few ingredients (which you may already have in your pantry), spread it over the chicken breasts, pop it in the oven and there you go!  The “sauce” is gingery and a bit sweet and will help keep the chicken breasts moist and fork tender.  Serve this with a simple salad and some brown rice or whole-wheat couscous for a healthy dinner your family will love.

¼ cup mango chutney (If the chutney is really chunky, use a knife and chop any large pieces of fruit.)

¼ cup plain yogurt (I used plain Greek yogurt.)

1 scant Tablespoon Dijon mustard

1 Tablespoon fresh ginger, minced (I used the fresh minced ginger in the jar, NOT powdered.)

½ Tablespoon all-purpose flour (I used whole-wheat flour.)

4 boneless skinless chicken breasts

Pre-heat the oven to 375 F degrees.

Combine chutney, yogurt, mustard, ginger and flour. Set aside.

Arrange chicken breasts in a single layer in a baking pan. Spoon the chutney mixture over chicken.

Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.

Nutritional Information:

Amount Per Serving: Calories 150.5; Calories from Fat 33; Total Fat 3.7 g; Saturated Fat 1.0 g; Cholesterol 77.5 mg; Sodium 179.6 mg; Total Carbohydrates 1.8 g; Dietary Fiber 0.1 g; Sugars 0.7 g; Protein 25.8 g

Apricot Jam or Mango Chutney Salad Dressing

Recipe adapted from Everyday Food and Husband-Tested in Alice’s Kitchen

I needed a seasonal salad to serve during the holidays. The original recipe called for ingredients I didn’t have on hand, so I made a few minor adjustments. The dressing was especially good with the peppery arugula, sweet pears, crunchy nuts and salty cheese. I will certainly keep this salad in my repertoire! You can find all of the ingredients at Lost River Market & Deli.

2 Tablespoons apricot jam or mango chutney (I used apricot jam.)
2 Tablespoons red-wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon curry powder (I used hot curry powder.)
2 Tablespoons olive oil (I used just a bit more for a thinner consistency.)
Kosher salt and freshly ground pepper, to taste

Place the dressing ingredients in a jar with a lid. Give it a good shaking to incorporate the ingredients. This dressing can be made in advance and then served over a salad of arugula, fresh pear slices, golden raisins, dried cherries or cranberries, toasted walnuts or pecans (hot spicy nuts would be yummy) and a sprinkling of blue cheese or goat cheese.