This is adapted from Emeril on the Food Network. It was originally made with turkey and was a chilled salad. Great if you have leftover chicken and rice. Do not be intimidated by the chutney or curry powder. I just choose to make my own. Buy pre-made for less prep.
Ingredients:
- 1/2 cup Black Mango Chutney (blog 4/15/13)
- 2 teaspoons Madras Curry Powder (blog 4/15/13)
- 1/2 cup mayonnaise
- salt and pepper to taste
- 2 cups cooked chicken, diced
- 1 cup cooked rice (like rice combo with wild rice)
- 1/2 cup Roasted Spiced Carrots (blog4/17/13)
- 1 tablespoon fresh, chopped cilantro
- 1/4 cup sliced almonds, toasted
Directions:
Combine all the ingredients in a lightly greased baking dish; except the almonds. Sprinkle the almonds on top and bake for 15-20 minutes uncovered at 350-degrees.
Serve with a simple lettuce or spinach salad.
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