Apr 1, 2007

Chutney Chicken Salad

Cafe Luna
for Sandwiches or Green Salad Entree

2-1/2# Just poached chicken meat, hand-shredded or cut into ½" cubes * (Use the "No- Poach Method" - recipe provided)
1/4 cup minced fresh flat leaf parsley
1-1/2 cups minced fresh celery
1 ½ cup toasted walnuts, chopped
1 tsp Toasted curry powder (see below note #1)
1 cup house-made chutney, chopped up into 1/4" dice ** (or purchase from grocery. Not a hot one, but a mild variety. I make a Ginger/Mango/Apple chutney for the restaurant)
1/2 cup minced fresh onion
1 tsp coarse black pepper
1 cup + - mayonnaise
salt to taste

1. Blend all ingredients except mayonnaise and salt in a large bowl.

2. Add 1/2 cup mayonnaise, stir and add enough mayonnaise to bind the mixture together. You a looking for a creamy, yet firm mixture.

3. Taste before adding salt, and add just a pinch at a time

4. Let rest for about an hour to fully develope flavors.

5. Use right away, or refrigerate for later. I find that this tastes best just slightly chilled/almost room temperature, rather than cold. The chutney and spices really pop this way.

*Note #1: This chicken salad will greatly benefit from having the poached chicken still warm when mixing together. It will also help to keep the chicken moist. The chicken will absorb much more flavor if it is warm rather than cold.

**Note #2: To toast curry powder: place curry powder in a 8"(small) non-stick pan, place on very low heat; stir with wooden spoon and "toast" the spice until you just begin to smell it. Don’t let it burn! Take pan off heat and let cool before using.)

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