Christmas Chutney Chicken Salad
This chutney chicken salad recipe gives cold roast chicken a festive summer makeover with crisp apple, sweetcorn and a creamy apricot chutney dressing. A little mustard keeps the sweetness in check.
Spoon it onto a leafy platter for Christmas lunch, or tuck it into soft rolls when everyone gathers around the braai. It is especially handy when you want one substantial dish that needs no last-minute cooking.
Why it works on a South African Christmas table
Fruit chutney brings a familiar local flavour, while apple and celery add crunch alongside richer festive dishes. Using already-cooked chicken also leaves the oven free for roast potatoes or pudding.
Ingredients
For the dressing
Instructions
- 1Pull the cold cooked chicken into chunky shreds, checking carefully for any small bones. Keep refrigerated while you prepare the other ingredients.
- 2Whisk the yoghurt, mayonnaise, chutney, mustard, 10 ml lemon juice and pepper together in a large mixing bowl. Taste the dressing before adding salt, as the chicken and chutney may already provide enough seasoning.
- 3Pat the drained corn dry with kitchen paper if it still looks wet. Add it to the dressing with the celery and spring onions.
- 4Core the apple, leaving the peel on, and cut it into small bite-sized pieces. Toss in a separate bowl with the remaining 10 ml lemon juice, then add to the vegetables.
- 5Add the chicken and turn everything through the dressing with a broad spoon. Mix just until coated so the chicken keeps its chunky texture.
- 6Check the seasoning and adjust with a little salt or pepper if needed. If preparing ahead, cover and refrigerate at 4°C or colder; leave the lettuce separate.
- 7Just before serving, arrange the dry lettuce on a chilled platter and spoon the chicken mixture over it. Serve a small portion at a time outdoors, keeping the remainder refrigerated or in a properly iced cooler.
Nutrition (per serving)
- Calories
- 426 kcal
- Carbohydrates
- 19.4 g
- Protein
- 31.1 g
- Fat
- 24.4 g
- Saturated fat
- 6 g
- Sugar
- 12 g
- Fibre
- 2.8 g
- Sodium
- 529 mg
- Cholesterol
- 112 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the dressing, chicken and vegetables up to a day ahead and refrigerate separately. Cut the apple and combine the salad close to serving for the best crunch.
- Leftover braai chicken adds a pleasant smoky flavour. Only use leftovers that were promptly refrigerated, and remove any charred skin or bones.
- For a little extra colour and crunch, scatter over 30 g toasted pumpkin seeds just before serving.
- Keep the salad at 4°C or below. Discard it after more than two hours out of refrigeration, or one hour if the temperature is above 32°C.
Frequently asked questions
Can I cook chicken specifically for this salad?
Yes. Cook it until the thickest part reaches 74°C, then divide into shallow containers and refrigerate promptly, within two hours. Once thoroughly chilled, remove the skin and bones and weigh out 500 g of meat.
Which chutney should I use?
A fruity apricot or peach chutney works well. Choose mild chutney for a family Christmas spread, or use a hotter version if you enjoy a gentle chilli kick.
How long will the assembled salad keep?
It is best eaten on the day it is mixed. Refrigerate promptly in a covered container and finish within two days, provided the chicken is still within three to four days of its original cooking date. Mixing it into a salad does not restart that clock.
