Make this seasonal salad an eye-catching grab-and-go item by layering all the ingredients in a Mason jar. Swap out the jar for a clear plastic container if customers are taking the salad to a patio or picnic.
1 lb. skinless, boneless chicken breasts
1 cup instant brown rice
1/3 cup mayonnaise
1/4 cup chutney
2 tsp. curry powder
1/3 cup sliced celery
2 tbsp. diced red onion
1/4 cup raisins
2 2/3 cup watermelon strips (no longer than 2 ½ inches)
1 cup thin strips peeled jicama (no longer than 2 ½ inches)
4 tbsp. cashews, chopped
4 pint-size wide-mouth Mason jars
Shredded romaine lettuce
- Place chicken breasts in medium saucepan, cover with water and bring to a gentle boil over medium-high heat. Reduce heat and simmer until cooked through, about 15 minutes. Remove from water and let cool. Dice or shred chicken.
- Cook rice according to package directions. Refrigerate to cool.
- In medium bowl, blend mayonnaise, chutney and curry until thoroughly mixed. Add chicken, celery, onion and raisins; mix well and refrigerate.
- Divide rice and chicken mixture into 4 equal batches. In each jar, layer about 1/4 cup rice followed by 1/3 cup watermelon, 1/4 cup jicama, 1/3 cup chicken mixture and shredded lettuce. Repeat layers and top with 1 tablespoon cashews. Close jar and refrigerate until service.