Chicken Salad for the Ladies 5.000

Deb Lindsey for The Washington Post

Jun 4, 2014

As the recipe's author explains, "the ladies" played tennis together and lunched on this at their end-of-season social.

Chutney-based chicken salads are classic, especially when fresh mango is involved. This one contains peanuts and scallions for crunch. Major Grey's chutney is widely available in several brands.

Using a store-bought rotisserie bird keeps this dish easy, but if you'd rather cook the chicken yourself, trim 4 or 5 boneless, skinless chicken breast halves of visible fat. Season generously with salt and pepper, and arrange them on a foil-lined rimmed baking sheet. Cover tightly with foil; bake in a 300-degree oven for 30 minutes. Cool before cutting.

Make Ahead: The salad can be made and refrigerated a day in advance. Taste, and season as needed (with salt and pepper) before serving.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes 7 cups

Ingredients
  • 5 cups cooked chicken, preferably white meat, cut into bite-size pieces (see headnote)
  • 3/4 cup chopped scallions
  • Flesh from 1 large mango, diced (1 cup)
  • 1/3 cup Major Grey's mango chutney (see headnote)
  • 1/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • Juice of 1 lemon
  • 1 1/2 cups plain, whole-milk Greek-style yogurt
  • 1 tablespoon low-sodium soy sauce
  • 1/3 cup roasted, salted peanuts, lightly crushed, for garnish (optional)
  • 1/3 cup chopped cilantro leaves, for garnish (optional)

Directions

Combine the chicken, scallions, mango, chutney, mayonnaise, lemon juice, yogurt and soy sauce in a serving bowl; stir to blend well.

Just before serving, if desired, garnish with the peanuts and cilantro.

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Recipe Source

Adapted from "The Society of Memorial Sloan-Kettering Cancer Center/Park Avenue Potluck: Recipes From New York's Savviest Hostesses," by Florence Fabricant (Rizzoli, 2007).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.