I adore this salad! It's the perfect summer lunch, lovely to behold and beyond delicious. It's so easy to prepare; chunks of roasted chicken breast, tart apples, sweet grapes and crunchy celery are tossed together and then bathed in a unique dressing flavored with Major Grey's Mango Chutney. This salad flew out of the cafe when it was on the menu, and is perfect for showers, ladies luncheons, and casual weekend get-togethers. I have no doubt it will become one of your go-to summer salads as well.
5 cups 3/4"-inch diced roasted chicken breast*
2 1/2 cups sliced celery
2 cups 1/2"-diced Granny Smith apple
1 cup seedless red grapes, halved
1/3 cup Major Grey's Mango Chutney
1 Tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 Tablespoon Honey
Big pinch cayenne pepper
1 1/4 cups good quality mayonnaise
(Salt & pepper to taste, if needed)
Crisp, dry spring greens
1 cup Sweet & Spicy Salad Nuts
Combine chicken, celery, apples & grapes in a large bowl.
In a medium bowl, combine the next six ingredients and whisk together until very well combined. Add salt and pepper to taste, if needed.
Add dressing to chicken mixture and toss until well combined. Cover and chill until ready to serve.
When ready to serve, line plates with salad greens and place about 1 1/2 cups salad on top. Sprinkle with nuts and serve.
*Quick Roasted Chicken Breasts
2-3 large boneless, skinless chicken breasts
Salt and Pepper
Preheat oven to 400-degrees F.
Lightly poundchicken breasts between sheets of plastic wrap with a meat mallet or rolling pin to about 1-inch thick . Rub all over with olive oil and sprinkle with salt and pepper on both sides.
Place on a rimmed baking sheet that has been lightly oiled. Bake to an internal temperature of 155-degress, or until the chicken is solid and pushes back when pressed with a finger. Remove from oven and allow to cool completely before dicing and refrigerating.