This recipe works well any time of year, vary the flavor of chutney for a seasonal change of pace.

INGREDIENTS:

6 C. cooked chicken, cubed
1 1/2 C. diced celery
1/2 C. raisins
1/2 C. toasted slivered almonds (reserve some for garnish)
5 oz. fresh lettuce or salad mix

DRESSING INGREDIENTS:

1 C. Mayonnaise
1/2 C. Tait Farm Chutney
​Salt to taste

Mix together the dressing ingredients. Fold the dressing into the chicken, celery, fruit and nuts. Arrange the salad greens on a platter. Top with the chicken mixture. Sprinkle with the reserved nuts. serves 4

SEASONAL RECOMMENDATIONS:

Spring - Rhubarb Chutney

Summer - Ginger Peach Chutney

Autumn - Apple Chutney; for added flavor, add 2 Tbs. chopped fresh rosemary to the Apple Chutney.