Cool, crisp lettuce leaves cupped around creamy curried chicken, almonds for crunch and cilantro for lift: Maison Perrotte’s Mango Chutney, with ginger, golden raisins and mild spices, sweetens the dressing and crowns each bite.
Serves 4 · 15 min
Ingredients
- 2 cups (300 g) cooked chicken, diced
- 1/3 cup (80 g) mayonnaise
- 3 tbsp Greek yogurt
- 2 tbsp Mango Chutney (Maison Perrotte), plus a little more to top
- 1 tsp mild curry powder
- 2 tbsp chopped cilantro
- A handful of toasted sliced almonds
- Crisp lettuce leaves
Method
- Dice 2 cups (300 g) cooked chicken and place it in a bowl.
- Stir together 1/3 cup (80 g) mayonnaise, 3 tbsp Greek yogurt, 2 tbsp of the mango chutney and 1 tsp mild curry powder.
- Fold the dressing into the chicken with 2 tbsp chopped cilantro and a handful of toasted sliced almonds.
- Spoon into crisp lettuce leaves and top each with a little more chutney.
The star of this recipe: Mango Chutney, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
