Ingredients
- 5 cups cubed cooked chicken
- 1 cup green seedless grape, cut in half
- 1/2 fresh pineapple, peeled, cored, and cut into cubes
- salad greens
- 1/2 cup chopped pecans, toasted
- 1/2 cup thinly sliced green onion
- Dressing:
- 1/3 cup mango chutney (Major Grey)
- 1 teaspoon curry powder
- 1 cup mayonnaise
- 1 tablespoon grated lime zest
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
Directions
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Add chicken, grapes, and pineapple in a large bowl; set aside.
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To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
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Pour dressing over chicken mixture; toss gently to coat.
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Refrigerate salad for 3 hours.
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Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.