Chicken Chutney Salad


Adapted from recipe in Joy of Gardening Cookbook

  • 3 cups sliced green beans
  • ½ lb. boneless chicken breast (1 1/2 cups shredded)
  • ¼ cup slivered toasted almonds
  • ½ cup diced water chestnuts
  • 1 11 oz. can mandarin oranges, drained
Dressing:
  • 1½ tablespoons minced fresh ginger
  • 2 tablespoons mango chutney
  • 3 tablespoons vegetable oil
  • 1½ tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 2 tablespoons honey
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Boil chicken breast for 20 minutes. Drain and let cool. Shred meat.

Parboil beans 3 minutes. Plunge into cold water. Drain.

Combine beans, chicken, almonds, water chestnuts, and oranges in a large bowl.

Put dressing ingredients in a blender. Process until well mixed.

Pour dressing over salad. Toss to coat. Cover and chill at least 2 hours before serving.

Makes 4 servings.
335 calories per serving

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