- 1 tablespoon chopped fresh rosemary
- 3 skinless, boneless chicken thighs
- 1/2 apple, chopped
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 5 tablespoons mayonnaise
- 2 tablespoons Major Grey mango chutney
- 1/2 lime, juiced
- 1 teaspoon hot curry powder
- 1 pinch salt and ground black pepper to taste
- Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
- Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
04/02/2018
recipepes.com
Chicken Salad with Mango Chutney, recipe
PT15M
PT1H
5
455 calories
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