Who ever coined the expression “If you can’t stand the heat, get out of the kitchen” was obviously standing over a stove in July when they said it. The heat here the last few days has been oppressive (as a good Canadian though, I swear that’s not a complaint). When it’s this hot though, my stove stays off and I look for light, refreshing, cold meals. That’s why I’m sharing the best chicken salad recipe with you, so that you too have a better option than cooking over a hot stove!
The Best Chicken Salad Recipe Ever
3/4 cup mayonnaise
1/2 cup Patak’s Major Grey Chutney
1/2 tsp curry powder
1 tsp lime peel
1/8 cup lime juice
1/4 tsp salt
2 cups cubed chicken
1 can pineapple chunks, drained
1 cup chopped celery
1/2 cup green onions, sliced thin
1/4 cup sliced almonds, toasted
Toast almonds in dry stainless steel frying pan over medium-high heat. Be sure to shake pan so they don’t burn. Remove from heat and let cool. ( I swear this doesn’t take longer than five minutes, almost no heat) In a large bowl, whisk together mayonnaise, Patak’s Major Grey Chutney, curry, lime peel, lime juice and salt. Mix well, breaking up any fruit chunks in chutney. Fold in chicken, pineapple chunks, celery, green onions and toasted almonds. Cover and chill for a minimum of four hours but is best if made the day before. Before serving, toss ingredients one more time. Serve in a lettuce wrap or spinach tortilla.
Note: There are a few ways to get your cubed chicken. My favourite is to buy rotisserie chicken from the grocery store. You can also grill two chicken breasts outside.
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.