CURRIED CHICKEN WITH MANGO CHUTNEY made a beautiful presentation at the Historical League Open House. A similar recipe making this into a delightful dish called Curried Chicken Green Salad is in Tastes & Treasures cookbook on page 151.
Both Historical League books, Tastes & Treasures cookbook and our new Centennial book, AZ Recollections and Reflections An Arizona Historymakers Centennial Commemoration, were displayed at the Open House at the historic Hearn Home.
1 rotisserie chicken, skin removed & shredded into bite sized pieces
1 cup plain non-fat Greek yogurt
½ cup regular mayonnaise
¼ cup chutney
2-3 Tablespoons mild or medium curry powder
1½ t salt
1 cup celery, diced
¼ cup green onion, chopped
½ cup golden raisins
1 cup cashews (optional)
- Make the dressing: Combine the yogurt, mayonnaise, chutney, curry powder and salt in a bowl. Set aside.
- In a large bowl place the chicken, celery, green onion and golden raisins into a large bowl. Stir in enough dressing to moisten well.
- Cover and refrigerate for several hours to allow the flavors to blend. Season to taste, add more dressing, salt and pepper if necessary.
- Add the cashews, if using, and serve.
Great inside cream puffs.