"Kathy's" Chicken Salad

2 cups diced, cooked chicken

½ cup diced celery

¼ cup sliced green onions

1 ½ cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

¼ cup chopped cilantro

¼ toasted slivered almonds

¼ cup Major Grey’s Mango Chutney

¼ cup mayonnaise

½ tsp. cider vinegar

kosher salt

black pepper

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium-sized bowl. 

Whisk together the chutney, mayonnaise and cider vinegar in a small bowl.  Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper.

For best results, chill at least 30 minutes before serving.

This recipe can be found in Savoring the Seasons with Our Best Bites