Curry Chicken Salad
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4 Servings
16.00 oz Skinless chicken breasts
2.00 Stalks celery, minced
3.00 tb Mayonnaise
2.00 tb Mild mango chutney
2.00 ts Hot curry powder
1.00 tb Minced roast unsalted nuts
1.00 Head Boston lettuce
Tomato
Parsley
Place chick breasts in large saucepan with water to cover. Boil over
medium heat for 30 minutes or cooked through.
Meanwhile, in a small bowl, mix the celery, may, chutney, curry
powder & nuts together.
Cut meat into 1/2 inch pieces and place in glass bowl. Add mayonnaise
mixture, stirring to make sure all chicken pieces are well coated.
Cover with plastic wrap & refrigerate for an hour.
When ready to serve, arrange lettuce leaves on a platter and mound the
chicken salad on top. Garnish with parsley & tomatoes.
223 calories per serving
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