Joby Scarmardo made this recipe and kept the recipe secret. Her sons from Farm Patch have since made and packaged her recipe to sell in their store. Tricia, my daughter, my sister Sara, and nieces all love this Chicken Salad. Tricia would stop by Farm patch weekly to purchase a container of the chicken salad and bring it home to eat. She and my daughter Melissa would eat the whole container in one sitting.
Wanting to recreate the recipe in the spirit of my wife, my sister Sara said that Joby told her that she used a chutney in her recipe. I was shopping at farm patch and saw a bottle of Major Grey Mango chutney on the shelf and bought it. This was the start, and I began researching recipes and experimenting with different ingredients until I had a recipe that taste like Joby’s Chicken salad.
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan lined with foil and roast for 25 to 30 minutes, until the chicken is just cooked to 160 F internal temperature. Set aside until cool enough to handle and dice the chicken into 3/4” x 1” large bite-size pieces.
While Chicken is cooking chop the celery into medium pieces by splitting a large stalk down the center and slice into ¼” pieces. If Stalk is small don't slice down center. Chop the scallions and set both aside.
In the bowl of a food processor, combine the mayonnaise, chutney, and salt and pulse until smooth.
Place chicken in food processor and with a spoon coat the chicken pieces with the dressing. Add the celery, and scallions, salt and pepper and pulse slightly careful not to over process. Pour the chicken salad into a bowl and stir in the roasted almonds and refrigerate for a few hours to allow the flavors to blend.
Note: the texture and taste changes considerably with time and it is best if you let it sit overnight.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 292 | ||
Calories from Fat: 248 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 21mg | 6 % | |
Sodium 579.2mg | 20 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.6g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 292
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