Best Herbed Chicken Chutney Salad On Lettuce Leaves Recipes

Herbed Chicken Salad With Grapes and Tossed Walnuts image

Provided by ElizabethKnicely

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 cups cooked chicken, chopped
1/2 red onion, minced
2 cups red seedless grapes, sliced in half
1 1/2 tablespoons fresh rosemary, minced
1 1/2 tablespoons fresh basil, very thinly sliced
1 tablespoon fresh thyme, minced
1/2 cup walnuts, chopped and toasted
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons lime juice
salt, to taste
pepper, to taste

Steps:

Mix all ingredients together and season with salt and pepper to taste. Chill. Serve as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field greens.
VARIATIONS:.
You can substitute almonds or pecans for the walnuts as well as mix in any of your favorite herbs for a flavor that suits you. If you don't have fresh herbs available, dry ones will work too.

Nutrition Facts : Calories 231.2, Fat 12.8, SaturatedFat 2.1, Cholesterol 45.7, Sodium 107.3, Carbohydrate 13.7, Fiber 1.4, Sugar 9, Protein 16.7

Chutney Chicken Salad image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

Steps:

Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g

Chicken in Lettuce Leaves image

Provided by ellie_

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 (1 lb) chicken breast, boned, sliced and cut into cubes (2 cups chicken cubes)
1 egg white
2 tablespoons cornstarch
1/2 teaspoon salt
2 green chilies, cored, seeded and cut into cubes (1/2 cup)
10 -12 water chestnuts, cut into small cubes (1/2 cup)
1/2 cup celery, diced
3 tablespoons carrots, diced
1 teaspoon ginger, chopped
3 tablespoons green onions, chopped
2 teaspoons garlic, chopped
2 tablespoons sherry wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons chili paste
1 teaspoon sugar
1 tablespoon water
2 cups peanut oil
1/2 teaspoon sesame oil
1 head lettuce, cored and leaves seperated

Steps:

In a bowl combine chicken, egg white, 1 tablespoon cornstarch and salt together. Cover and refrigerate for 30 minutes.
In another bowl combine next 5 ingredients (chilies - ginger).
In a small bowl or cup combine green onions and garlic.
In a fourth bowl or cup combine sherry, soy sauce, chili paste and sugar.
Blend remaining cornstarch (1 tablespoon) and water in a small cup.
Over high heat, heat oil in a wok or large skillet. When oil starts to smoke add chicken in batches and cook, stirring for 1 1/2 - 3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Pour off all but 2 tablespoons of the oil and return wok to high heat. Add water chestnut mixture to wok and cook, stirring constantly for 30 seconds. Stir in green onion mixture and cook stirring for 10 seconds.
Return chicken to wok and cook stirring constantly 30 seconds.
Add sherry mixture and sesame oil.
Restir dissolved cornstarch before adding to wok. Cooking stirring constantly, 30 seconds.
Transfer mixture to a heated bowl.
Spoon mixture into lettuce leaves, and fold over to enclose mixture.
Serve hot.