Mango Chutney Curry Chicken Salad Recipe
Servings: 10
Ingredients
- 1 egg yolk
- 1/2 teaspoon Dijon mustard
- 2 teaspoon tarragon vinegar
- 1/4 teaspoon lemon juice
- 1/2 c. safflower oil
- 1/2 c. extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 2 tbsp. curry pwdr
- 3/4 c. mango chutney
- 4 cooked chicken breasts, in pcs
Directions
- Mix egg yolk and mustard. Add in tarragon vinegar and lemon juice. Add in, whisking: safflower oil and extra virgin olive oil. Add in balsamic vinegar, curry pwdr and chutney. Mix well with chicken pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 10 servings | |
| Calories 293 | |
| Calories from Fat 240 | 82% |
| Total Fat 27.03g | 34% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.07g | |
| Cholesterol 36mg | 12% |
| Sodium 39mg | 2% |
| Potassium 144mg | 4% |
| Total Carbs 0.95g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.2g | 0% |
| Protein 11.79g | 19% |
