YIELD: 12 SERVINGS 2½ cups prepared mango chutney ½ cup fresh lime juice ⅓ cup vegetable oil 2 Tbsps. hot curry powder 1 tsp. salt 2½ lbs. grilled chicken breast strips, warm 1½ qt. cooked basmati or long grain rice, warm 2 cups diced red and green bell pepper In a large bowl, whisk together chutney, juice, oil, curry and salt; mix well. Gently fold in chicken, rice and peppers. Adjust seasonings. Serve immediately while warm or cover and refrigerate for use at a later date. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.