Summer Luncheon: Salads and Side Dishes: Chutney Chicken Salad
Recipe created for you by Wild Thymes Farm
 Summer Luncheon Index
Chutney Chicken Salad
Serves 4
2˝ lbs. Boneless/skinless chicken (or turkey), poached and cut into medium cubes
˝ cup fresh cilantro, finely chopped
˝ cup cashew nut pieces
1 cup Wild Thymes Caribbean Peach Lime Chutney, Mango Papaya Chutney, Wild Thymes Plum Currant Ginger Chutney or Apricot Cranberry Walnut Chutney
6 tablespoons mayonnaise
Salt & pepper to taste
Mix the chutney and the mayonnaise in a separate bowl and set aside. In another bowl combine the chicken and cashew pieces. Add the mayonnaise and chutney mixture and cilantro and toss well. Serve on crusty peasant bread, or on top of a green salad.
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