Mango Chutney Chicken Salad

1. 1

   If using yogurt in place of mayo, you must drain it or it will be way to watery (perhaps you could use Greek style yogurt without draining). I use a fine mesh sieve lined with about 3 layers of paper towels. Add about 1.5 cups of yogurt to end up with a cup of drained yogurt. Allow it to drain for at least an hour - you'll be surprised how much water comes out - and how thick the yogurt gets!

2. 2

   Combine chutney and mayo or yogurt in small bowl, set aside.

3. 3

   Cook rice according to instructions (This will be about 1 cup of uncooked brown rice, maybe a little more. Don't worry if it's not exactly 2 cups.).

4. 4

   Chop the pecans and toast them - either put them on a baking sheet and place them in the oven, stirring occasionally, until fragrant or do it on the stove top in a frying pan.

5. 5

   Chop the apple and place in large bowl, the one you will put the whole salad in, and add the juice of the half lemon (just put something on the apples so they don't turn brown).

6. 6

   Chop the celery, green onions. Dump them in with the apples.

7. 7

   Optional: half or slice the grapes - I leave them whole, I think they're nice that way. Dump them in the bowl.

8. 8

   Cut up and cook chicken breasts. Again, you could bake these, boil them, cook them on the stove top, whatever floats your boat. I just put some salt and pepper on them and throw them in a frying pan. Dump this in the bowl.

9. 9

   Add the mayo/yogurt and chutney mixture and stir to combine.

10. 10

    Refrigerate before serving (if you can wait that long). The flavors will develop over time. Nice cold or at room temperature.

* Per serving · 4 servings · Values may vary.