A new twist on an old favorite! The dog days of summer are upon us once again. If you’re like me, that means you abandon the kitchen stove for the outdoor grill as much as possible. I’m pretty confident that if you like grilled chicken, you’ll LOVE beer can chicken. A few summers back I shared my love of this method for preparing a tender and juicy chicken on the grill. This past summer I was introduced to a “secret ingredient” my fiancé uses to spruce up those leftovers into a very tasty mango chutney chicken salad. Quite frankly, it doesn’t get any better!
- ½ beer can chicken, picked and shredded (about 2 cups) – a rotisserie chicken also works in a pinch.
- ½ cup Greek yogurt drained over cheese cloth to remove liquid – mayo can work as a substitute.
- ½ cup mango chutney*
- 3 celery stalks – finely chopped
- 4 green onions – finely chopped
- ½ cup walnuts – chopped
- fresh lemon juice to taste
- salt & pepper to taste
*Mango chutney can be tricky to find at the store as it’s typically not in the jam/jelly isle. I’ve found it at nearly every grocery store I go to, so if you have trouble finding it right away be sure to ask. If you’re a do-it- your-selfer, feel free to use Alton Brown’s recipe from foodnetwork.com above!
- Drain your Greek Yogurt (or mayo) in a bowl through cheese cloth or a fine mesh sieve lined with paper towel for at least ½ hour, but preferably an hour.
- While your yogurt is draining, pull and shred your leftover chicken. Don’t let those bones go to waste though, save and freeze them for making home made chicken stock later!
- Dice your celery, green onions (not the white part) and walnuts – set aside.
- After yogurt has drained, combine with mango chutney in a small bowl and stir in the remaining diced ingredients.
- Add a few dashes of fresh lemon juice, then salt and pepper to taste.
Serve this tasty morsel as is, on top of a salad or my favorite – on a fresh baked pretzel roll. Now go get some in your belly!
PS: Thanks to kat and Matthew of A Good Appetite for the great sammich photo!