Chicken Salad with Chutney Dressing

This is the sort of chicken salad I like for a relaxed braai: tender cooked chicken, crunchy apple and celery, and sweetcorn in a creamy dressing with a spoonful of fruit chutney. The yoghurt and lemon keep it from becoming too rich, while the chutney gives it that familiar sweet-and-tangy South African flavour.

It makes a substantial side, so a small scoop goes a long way alongside smoky Lamb Sosaties or Boerewors and Pap. The cool dressing also balances spicy grilled meats nicely. For a bigger spread, choose a lighter vegetable salad from the Braai Salads collection rather than adding another creamy dish.

You can prepare the chicken, vegetables and dressing the day before, keeping them separately covered in the fridge; cut the apple and toss everything together on serving day. In our summer heat, keep the salad at 4°C or below until serving and use an ice-filled cooler if fridge space is tight. Discard salad left out for more than two hours in total, or one hour when the temperature is above 32°C.

Tips & Techniques

• Start with cold chicken: Warm chicken heats the dressing and vegetables. Chill freshly cooked chicken promptly in a shallow container before using it.
• Drain properly: Excess liquid from sweetcorn makes the dressing watery. Leave it in a sieve for a few minutes before mixing.
• Keep the crunch: Cut the apple into roughly 1 cm cubes and slice the celery thinly so each forkful has crunch without large, stringy pieces.
• Taste your chutney: Brands vary in sweetness and heat. Start with the stated 30 ml, then taste before adding more.
• Plan the cost: The estimate covers the ingredients used and assumes home-cooked chicken or part of a roast chicken; buying a whole ready-roasted bird specifically for this dish may cost more.

Delicious Variations

• Gentle curry flavour: Stir 2.5 ml mild curry powder into the dressing and let it stand in the fridge for 10 minutes before mixing.
• Celery-free crunch: Replace the celery with 80 g finely diced green pepper for a crisp, slightly sharper salad.
• No yoghurt: Replace the 80 ml yoghurt with 60 ml extra mayonnaise and 20 ml cold water for a richer dressing.
• Nutty finish: Scatter 30 g toasted, cooled flaked almonds over the salad just before serving; keep them separate until then so they stay crisp.

Serving Suggestions

• Braai side portions: Allow about one-sixth of the bowl per person when serving with meat and one or two other sides.
• Light lunch: Divide among four plates with lettuce leaves and slices of tomato.
• Roll filling: Spoon into six medium rolls just before eating so the bread does not turn soggy.
• Outdoor serving: Nest the serving bowl in a larger container of ice, keep it shaded and bring out small amounts at a time.

Frequently Asked Questions (FAQs)

Q1: Can I make this chicken salad the day before?

Yes. For the best crunch, refrigerate the chicken, prepared celery, spring onions and drained corn separately from the dressing, then add freshly diced apple and combine on serving day. A fully mixed salad can be made up to 24 hours ahead, but the apple and vegetables will soften slightly.

Q2: How long will leftovers keep?

Keep promptly chilled leftovers in a covered container at 4°C or below and eat within two days of assembly, without exceeding three to four days from when the chicken was originally cooked. Mixing it into salad does not restart its storage time. Discard any salad that exceeded the outdoor time limits; freezing is not recommended because the dressing and crunchy ingredients lose their texture.

Q3: Can I use leftover braai chicken?

Absolutely, provided it was cooked through and refrigerated within two hours, or within one hour in temperatures above 32°C. Remove the skin and bones, weigh out 400 g meat and taste before adding salt. Strong peri-peri seasoning will carry through into the finished salad.

Q4: What can I substitute for the apple or chutney?

Replace the apple with 160 g firm seedless grapes, halved. If you have no chutney, use 20 ml apricot jam mixed with 10 ml apple cider vinegar; it gives a similar sweet-and-tangy balance, though without the chutney spices.

Q5: How many people does this serve, and can I double it?

It serves six generously as a side or four as a light lunch. Double all the ingredients for 12 side portions, but add salt gradually to taste. Keep the second half refrigerated and refill the serving bowl as needed.

In Summary

This chicken salad brings creamy chutney flavour and plenty of fresh crunch to the braai table without much preparation. Use properly chilled cooked chicken, drain the corn well and keep the finished bowl cold until everyone is ready to eat.