This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.
Ingredients | Recipes With Chicken Legs Indian
1 tablespoon chopped fresh rosemary
3 skinless, boneless chicken thighs
½ apple, chopped
¼ cup chopped celery
2 tablespoons chopped red onion
5 tablespoons mayonnaise
2 tablespoons Major Grey mango chutney
½ lime, juiced
1 teaspoon hot curry powder
1 pinch salt and ground black pepper to taste
Directions
Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Broth from cooking the chicken can be saved for a separate use.
Info | Recipes With Chicken Legs Indian
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
