Ingredients

The following ingredients have 4 Servings
  • 2 cooked chicken breasts (chopped into 1/2" dice (I use rotisserie chicken breasts))
  • 2 stalks celery (chopped into 1/4" dice)
  • 1/2 cup onion (chopped into 1/4" dice)
  • 3 scallions (thinly sliced)
  • 1/2 cup currants
  • 3/4 cup macadamia nuts (roughly chopped)
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • heaping 1/3 cup curried mango chutney
  • 1/4 teaspoon parsley
  • 1/2 teaspoon hot sauce ((optional - if you like more heat))

Instruction

  • In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
  • Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
  • Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.