Posted: January 20 2011 in RecipesSalads

2½ lbs boneless/skinless chicken (or turkey), poached and cut into medium cubes
½ cup fresh cilantro, finely chopped
½ cup cashew nut pieces
1 cup Wild Thymes Mango Papaya Chutney, Wild Thymes Plum Currant Ginger Chutney or Apricot Cranberry Walnut Chutney6 tablespoons mayonnaise
Salt & pepper to taste

Mix the chutney and the mayonnaise in a separate bowl and set aside. In another bowl combine the chicken and cashew pieces. Add the mayonnaise and chutney mixture and cilantro and toss well. Serve on crusty peasant bread, or on top of a green salad.

Serves 4

Recipe from Wild Thyme’s website