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Garden Chicken Salad |
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Serves: 6 Print this RecipeServing Size: 1 1/4 cup Edith Shulman - Grapevine, Texas Bake-Off® Contest 33, 1988 Mango chutney is the unique ingredient in this main-dish salad. It is a chunky condiment made from a mixture of mango, garlic, shallots, pimiento, apple, mustard, brown sugar and vinegar. SALAD 2 cups (cut) frozen broccoli (from 1-lb. pkg.) 4 cups cubed cooked chicken 1/3 cup chopped red or green bell peppers 3 tablespoons sliced ripe olives 2 tablespoons finely chopped red onions 1 large orange, peeled, chopped DRESSING 3 tablespoons purchased mango chutney 2/3 cup reduced-calorie mayonnaise or regular mayonnaise 1 tablespoon dry sherry, if desired 2 1/2 teaspoons garlic-flavored wine vinegar or red wine vinegar 1/4 cup sesame seeds, toasted* 1/8 teaspoon pepper Lettuce leaves Cook broccoli as directed on package until crisp-tender. Drain; cool. In large bowl, combine cooked broccoli and remaining salad ingredients; blend well. Place chutney in small bowl. Remove any large pieces and finely chop; return to bowl. Stir in remaining dressing ingredients; blend well. Pour dressing over salad; toss gently. Serve on lettuce leaves or in lettuce-lined bowl. Store in refrigerator. *TIP: To toast sesame seed, spread in baking pan; bake at 350°F. for 6 to 8 minutes or until golden brown, stirring occasionally. Or spread in medium skillet; stir over medium heat for 8 to 10 minutes or until golden brown. Nutrition Per Serving (1 1/4 cup): Calories 340; Protein 30g; Carbohydrate 14g; Fat 18g; Sodium 290mg This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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