Chutney Chicken Salad

 Got some leftover chicken?  

Have I got a recipe for you then.  

That is if you're not doing the 'traditional' Corned Beef today or you just happen to have some leftover chicken, not doing anything, but hanging around.  

Actually this would be good any old time of the year.  But if you are doing the traditional meal today, check out my Corned Beef recipe. I've actually got one going in my crock pot right now.  

Back to the chicken, I had cooked two large chicken breasts the other day, and ate part of one the first day, and the last two days, I ate this chicken salad.  

I may have to cook the other chicken breasts that are hanging out in my freezer, so I can make this again for myself.  I ate it on a bed of butter lettuce and felt rather virtuous. 'wink'.

I have to admit to making this for myself a couple of times now, but I'm ready to share how I made it along with the basic ingredients.  

This is a quick and easy salad to make and serve and is totally delicious.  You can add more or less of all the ingredients to serve 2 or more people.  Chicken loves sweet stuff, so the chutney mixes well with all of it. 

Finish off with a sprinkle of walnuts if you choose.  I think you could also use any kind of nuts as well. I usually have lots of walnuts on hand so, I used them. 

I used full fat mayo, but I bet you could also sub in Greek Yoghurt.  

In other words, make it to your taste.  

 

 

Chutney Chicken Salad

Yield: 2

Author: Sid's Sea Palm Cooking

Prep time: 10 MinTotal time: 10 Min

Leftover chicken meets chutney and makes friends.

Ingredients

• 1-2 cups chopped cooked chicken
• 2 ribs celery chopped
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts - opt.
• Butter Lettuce - opt.
• 1/4-1/2 cup mayonnaise
• 1/4 -1/2 cup Major Grey Chutney

Instructions

1. Cut the celery and leftover chicken into a dice- roughly the same size. Place the chicken, cranberries and celery into a bowl.
2. Mix the mayo and chutney together and pour over the chicken mixture and toss it together.
3. Mound the chicken salad onto some butter lettuce to serve. This is great with a slice of home made bread or a croissant.

Estimate only

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It's Shrove Tuesday, aka Pancake Day

 This may be a little late, but, just in case you needed a few ideas on maybe some different kinds of pancakes to make today.  

Here are a few of my favorites from past Tuesdays.  

I love making these Dutch Baby or German Pancakes, cause you can make so many things with the basic batter.

From the basic pancake to a 'Yorkshire Wrap'.  It's all good. Best part about these, you can fill them with sweet stuff or maybe some leftover thinly sliced Sunday Roast.

Or maybe you want a little international touch, in which case you can make these little Dansk Pandekager aka Danish Pancakes.  They're almost crepe like, but a touch more substantial.

If you happen to have an Æbleskiver pan handy, you can also make these.  They're pancake like.  Only more delicious, at least in my book. 

But you're thinking you want something a touch more savory?  Well, I've got some ideas for you.  

Leek PancakesYou start these pancakes with some sauteed Leeks.  So good. 

Savory Oat Pancakes

or how about Chile Pancakes

Don't really feel like pulling out the flour and making a batter, but you've got a couple of very ripe banana's you need to use?  And you're now trying to cook gluten free.  Here's a couple of ideas.   

These pancakes taste so decadent, but really aren't.  And they're gluten free.  My friend Tania used to order something similar when we'd go out for the occasional breakfast while we were living in Malibu.

Banana Coconut Pecan Pancakes

 

I've even made some Gluten Free Rice Flour Crepes, and again, really good.  If you happen to have some rice flour you're not too sure what you can use it for.  

There's also this version, also gluten free, and again totally delicious.  It's even keto friendly. 

Gluten Free Pancakes

 

 

Well that's it for today, but hopefully you found something in here you can make.  Or bookmark to make at a later date.