Caribbean Chicken Salad Recipe - Sail Magazine

Caribbean Chicken Salad Recipe

Caribbean Chicken Salad Recipe
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chickenSalad

Caribbean Chicken Salad

Serves 10

5—7 chicken breast, cooked in marinade

Salad (ingredients)

1 cup (250ml) Mayonnaise

1 cup (250ml) sour cream or 2 small tubs natural yogurt

1 cup (250ml) mango chutney

1 tablespoon Curry powder

½ cup finely sliced spring onion (green part)

½ cup finely sliced celery

2 cups of grapes (halved)

1 can of heart of palm, sliced

Romaine lettuce, shredded

Marinade

1 cup (250ml) white wine

2 cups (500ml) water

Salt and pepper

Chicken (oven cooked)

In large Pyrex dish place whole chicken breast, add wine, water, salt and pepper.

Cover with foil; slash 2-3 steam holes into foil

Bake 40 minutes or until chicken is cooked through

Discard juices

Cut chicken into cubes discarding fat.

Chicken (stove top) In a large saucepan place whole chicken breast, add wine, water, salt and pepper

Cover and simmer for 20 minutes or until chicken is cooked through

Discard juices

Cut chicken into cubes discarding fat

Salad (to make)

In a large bowl mix mango, cream, chutney and Curry powder together

Stir in green onions, celery, grapes and palm hearts

Gently stir in chicken pieces

Cover and refrigerate

Print Recipe

The recipe is from Rose at TradeWinds Charter company. Read the full story.A Week On Board a Crewed Yacht Sailing Around the Caribbean

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