A twist on a classic, this chicken salad has it all. From pops of macadamia nuts to sweet currants in a tangy dressing made with curried mango chutney.
In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.
Notes
Store leftovers in a sealed container in the refrigerator for 3-5 days.