El chutney da color y sabor a la insípida ensalada de pollo
La ensalada de pollo, clásica del almuerzo estadounidense, puede resultar anticuada, y un chutney indio le aporta sabor, color y menos mayonesa.
As a sandwich, chicken salad joins the classic turkey, ham, and cheese lunch options. Sometimes the bread and tomato are omitted, and it's served on a bed of lettuce, which lends it more credibility as a salad. It's tasty and filling, but can sometimes feel a bit dated and boring.
The easiest way to add a special touch is with chutney. Long appreciated as an accompaniment to samosas and vindaloo, it provides rich flavor and moisture, so you need less mayonnaise and the result is a lighter, more vibrant sandwich. The biggest drawback of chicken salad is that it can be bland, and chutney solves that problem with flavor and color.
Classic mango chutney, with its golden orange color and intense fruity notes, is a perfect introduction. Its sweetness balances the richness of the mayonnaise and looks beautiful on the plate. Other varieties include tomato chutney, which adds color and acidity without being too sweet, and green chutney, made with coriander and chilies, which has a smooth texture that blends easily and provides a spicy kick.
Chutney isn't the only option. Chicken salad is best enjoyed with a balance of acidity and fat, and it lends itself to many combinations. In Bon Appétit, Molly Baz reflects on what makes a good chicken salad and writes: "There are endless possibilities in terms of flavor... Olives, capers, gherkins, horseradish, pesto, chili oil, fresh herbs, and citrus zest are all excellent additions."
For a mild flavor with a touch of color, diced roasted red bell peppers are a great choice. Fresh herbs and pesto add garden-fresh flavors, while dried cherries and cranberries bring a fruity taste and texture. Pickled carrots, capers, or a little tapenade add a salty note.
