Ingredients

The following ingredients have 4 Servings
  • 1/2 cup toasted slivered almonds or pecan pieces
  • 1 cup mayonnaise
  • 1/2 cup chutney [I used Crosse & Blackwell- Apricot Chardonnay]
  • 1/2 cup half & half
  • 2 tsp fresh lemon juice
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper or to taste
  • 4-5 cups chopped roasted chicken
  • 2/3 cup finely diced celery
  • 1/2 cup golden raisins
  • 2 Tbsp chopped fresh cilantro (optional)

Instruction

  • Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool while you prepare the rest of the ingredients.
  • In a large mixing bowl, whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder, salt and pepper.
  • Add almonds, chicken, celery, raisins and cilantro.
  • Stir until fully combined, then taste and adjust the salt and black pepper.
  • Store in the refrigerator in an airtight container for 4 hours.
  • Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.