directions
-
1
To make the dressing, place all the ingredients in a jar and shake vigorously to combine
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2
Chill up to 24 hours. Wash and dry the chicken breasts
-
3
Measure out 2 tablespoons of the Chutney Dressing and brush on the chicken
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4
Rotate the chicken in the Flat Standard Basket for 35 to 40 minutes or until chicken is browned and cooked through
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5
Remove and let chicken cool
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6
Remove skin and bones from chicken. Cut chicken across into 1/2-inch thick slices
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7
Just before serving toss chicken with mushrooms, oranges, water chestnuts, and spinach in a large bowl
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8
Add the dressing and toss lightly but thoroughly and serve immediately.
CHICKEN AND SPINACH SALAD WITH CHUTNEY PRESSING
ingredients
- CHUTNEY DRESSING:
- 3/4 cup mango or peach chutney
- 2 tablespoons cider vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 2 chicken breast halves
- 8 large mushrooms, sliced
- 1 (11 ounce) can mandarin oranges, drained
- 1 (7 ounce) can sliced water chestnuts, drained and rinsed
- 2 (6 ounce) bags washed baby spinach