Autumn Lunch: Salads: Chutney Chicken Salad
Recipe created for you by Wild Thymes Farm

Autumn Lunch 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.