Layered chicken chutney salad or dip
This is one of my favorite recipes because people love it, it's kind of unusual, and best of all...it's so easy. Just, please, make the base the day before or it won't be good. The original directions didn't say this and I almost threw it out when I tasted it the same day that i creamed ingredients .
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 cup green onion chopped
- 4 teaspoons curry powder
- 16 ounces reduced fat cream cheese softened
- 2 cups 2% cottage cheese
- 1/2 cup reduced fat sour cream
- 10 ounces chutney
- 2/3 cup green onions chopped
- 2/3 cup raisins
- 2/3 cup coconut flaked
- 2 cups cooked chicken chopped
- 1 cup salted peanuts chopped
- Carbohydrate 32.664572984025 g
- Cholesterol 47.9783233014281 mg
- Fat 21.9559800638012 g
- Fiber 2.72914841504251 g
- Protein 19.8624944484003 g
- Saturated Fat 8.11215916647348 g
- Serving Size 1 1 (168g)
- Sodium 341.069662039345 mg
- Sugar 29.9354245689825 g
- Trans Fat 1.94506836335891 g
- Calories 397 calories
1. The day before,combine first 4 ingredients-beat well. 2. Spread in a 9 by 13 dish. Refrigerate, covered,overnight. 3. The next day, spoon chutney over top. 4. Sprinkle with mixture of 2/3 cup each of green onions, raisins and coconut. 5. Top with chicken. 6. Before serving, garnish with chopped peanuts and 1/4 cup green onions. 7. Serve with crackers or use as a salad. - - - - - - - - - - - - - - - - - -
