Curry Chutney Chicken Salad – Cool Summer Salad

With my friends out by the pool,
Trying hard to keep it cool.

Lemonade may quench our thirst,
But our hunger’s at its worst.

What to eat that’s not too heavy,
That will satisfy this bevvy?

Soup too hot.
Lettuce? Not!

Oh! I know the perfect thing.
A cool and sweet and tangy zing.

Cube some chicken, slice some grapes,
Celery and scallions to keep our shapes.

Toss it with a creamy dressing,
Simple stuff – no need for stressing.

A chutney, mayo, yogurt team,
A lemony, peppered, curried dream.

All you need is fork in hand,
But scoops will make this luncheon grand.

Cold and sweet and salty too.
I take it out to feed my crew.

This one I don’t need to sweat,
With sounds of “Yum” my ears are met.

CURRIED CHICKEN SALAD

4 chicken breasts,  cooked and cut into chunks/cubes

2 fuji apples, peeled and sliced into thin squares

1 1/2 cups red or black seedless grapes, sliced in half

2 stalks celery, chopped

2 scallions, chopped

1/2 jar Crosse & Blackwell’s Major Grey’s Chutney

1/4 cup plain yogurt

2 T mayonnaise

1 T Dijon mustard

2 T lemon juice

1 T curry powder

1/2 tsp. kosher salt

1/4 tsp. coarse black pepper

1/4 cup almonds, slivered (for garnish)

Tortilla Chips – Scoops, optional

Cook and cube four boneless chicken breasts.  To save on time,  rotisserie chickens from the grocery store are an excellent choice as they are juicy and flavorful.  Place the cubed chicken in a mixing bowl.  Add the grapes, apples, celery and scallions and set in the refrigerator to cool.

In a second mixing bowl, add the yogurt, mayonnaise, mustard, chutney, curry powder, lemon juice, salt and pepper.  Mix well.

Gently toss the chicken mixture with the dressing.  Serve in a lettuce cup or small bowl topped with slivered almonds.  Serves 4-6.