roast chicken salad
- Categories
- Cklive15
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Cooked boneless chicken; cut into 3/4-inch |
| ; pieces | |
| 1 tablespoon | Lime juice |
| Salt and pepper | |
| Dry mustard; pinch | |
| 2 tablespoons | Chopped red onion |
| ¼ cup | Diced celery |
| 1 tablespoon | Mango chutney |
| ¼ cup | Mayonnaise |
| ¼ cup | Toasted; chopped pecans |
| 1 tablespoon | Parsley; chopped |
| 2 | Leaves bib lettuce |
Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish.
Add remaining ingredients. Mound in lettuce leaves.
Yield: 1 serving.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9271 Converted by MM_Buster v2.0l.
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