Chutney Chicken Salad | Midwest Living

Chutney Chicken Salad

Chutney Chicken Salad

Login to rate this recipe.
  • Makes: 4 servings
  • Chill 30 mins
  • Grill 12 mins to 15 mins

Login to save this recipe


  • 4 medium skinless, boneless chicken breast halves (about 1 to 1 1/4 pounds total)
  • 1 small onion
  • 4 teaspoons lime juice or lemon juice
  • 2 teaspoons curry powder
  • 1/4 teaspoon garlic salt
  • 6 cups torn mixed greens
  • 1 medium cucumber, seeded and chopped
  • 1 medium carrot, cut into julienne strips
  • 1 medium tomato, cut into thin wedges
  • 1/2 of a medium red sweet pepper, chopped
  • 1/2 cup chopped, peeled jicama (a crisp root vegetable thats also called Mexican potato)
  • Nonstick spray coating


  1. Rinse chicken. Pat dry with paper towels. In a blender container, combine the onion, lime or lemon juice, curry powder and garlic salt. Cover and blend till its the consistence of paste.
  2. Rub paste mixture on both sides of chicken. Cover; chill for 30 minutes.
  3. Prepare Chutney Dressing. Cover and refrigerate till serving time.
  4. For salad: In a large bowl, toss together the greens, plus the cucumber, carrot, tomato, sweet pepper and jicama. Divide among 4 serving plates.
  5. To grill chicken, spray the unheated rack of an uncovered grill with nonstick coating. Test for medium coals. Place chicken on the grill rack directly over coals. Grill, uncovered, 12 to 15 minutes or till the chicken is no longer pink and the juices run clear. Turn the chicken once.
  6. To serve, slice chicken breasts into 1/4-inch-thick slices and arrange one chicken breast on top of greens on each plate. Shake dressing mixture. Drizzle over chicken-and-greens mixture.


  • To use your broiler: Spray the unheated rack of a broiler pan with nonstick coating. Broil chicken 4 to 5-inches from the heat for 12 to 15 minutes or till no longer pink and juices run clear. Turn once.


  • If you cant find jicama, use more carrot and sweet pepper. To test for medium heat on the grill, you should be able to hold your hand over the heat at the height of the food for 3 to 4 seconds before you have to pull it away.

Chutney Dressing


  • 1/4 cup rice vinegar or white wine vinegar
  • 3 tablespoons chutney
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons sugar
  • 1 teaspoon finely shredded lime or lemon peel
  • 1 clove garlic
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil


  1. In a food processor bowl or blender container, combine rice vinegar or white wine vinegar;chutney; Dijon-style mustard; sugar; finely shredded lime or lemon peel; garlic, quartered; and pepper. Cover and process or blend till nearly smooth. Gradually add olive oil to mixture in food processor or blender, processing or blending till combined.

Nutrition Facts

(Chutney Chicken Salad)

Servings Per Recipe 4, carb. (g) 23, sodium (mg) 299, chol. (mg) 59, Fat, total (g) 11, cal. (kcal) 280

Add Your Comment