This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 5 minutes |
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This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM!
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Ingredients
- 4 chicken breasts , grilled and shredded
- 1/2 cup raisins
- 16 oz pineapple , tidbits
- 1/ cup mayonnaise
- 3 Tbsp mango chutney
- 3 Tbsp curry powder
- 2 lemons , juiced
- salt
- pepper
- 1 head Boston or Bibb Lettuce (red leaf, if available)
- 1-2 rustic baguette
Servings: people
Units:
Instructions
- In a large bowl, combine chicken with raisins and pineapple.
- In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.
- Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator.
- Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.
- Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches and serve!