Here’s another recipe for a scrumptious chicken salad, but this one is made with a sweet pepper relish, which is what Zach’s Sweet Pepper Chutney is, instead of pickle relish. This recipe can be made with either one of our Chutneys: Spicy Kick, if you prefer a little tangy pep to your chicken salad, or with No Heat if you prefer a delicious, but more traditionally flavored chicken salad. Either way, you’re going to moan your approval for Zach’s Sweet Pepper Relish Chicken Salad .
About 3 cups diced, cooked chicken
1/2 cup diced or thinly sliced celery
1/3 to 1/2 cup mayonnaise, or to taste
1/4 cup (4 tbsp) finely chopped purple onions
1/2 teaspoon lemon juice (optional)
A couple dashes of white pepper (or black, if you prefer)
2 to 3 tsps of Zach’s Sweet Pepper Chutney (Spicy Kick, or No Heat)
Salt to taste
Tomato slices or wedges (optional)
Combine the chicken, celery, onions, lemon juice if you add it, pepper, salt and two teaspoons of Zach’s Sweet Pepper Chutney in a bowl.
Add a 1/3 of a cup of the mayonnaise, and then mix your ingredients before you add more mayo to suit your individual taste.
(A taste test will let you know if you need to add the additional teaspoon of Zach’s Sweet Pepper Chutney)
This makes at least six very nice sized sandwiches. Or use an icecream scoop to arrange it over lettuce leaves, adding some tomato wedges to make an attractive and yummy lunch or light dinner. Sweet pepper relish is a yummy alternative to plain old pickle relish salads, and adding pepper relish is the culinary answer for those people who don’t eat potato or chicken salad because they don’t like pickles. Plus, Zach’s Sweet Pepper Chutney was the 3rd place ribbon winner in the Fiery Food Challenge at ZestFest 2012 : Condiments: Relish (Hot) – Consumer Ready, so this is one execptional sweet pepper relish.
Here’s a Zach’s Cooking Tip: When preparing potato salad, mayonnaise based cole slaw or pasta salad, chicken salad, and even salads made with pickle or pepper relish, you can reduce the amount of mayonnaise you use by adding a couple of tablespoons of 2% or skim milk. ** But don’t use milk if you’re adding lemon juice.