Yield: 4 Servings
|16 ounces||Skinless chicken breasts|
|2 \N||Stalks celery, minced|
|2 tablespoons||Mild mango chutney|
|2 teaspoons||Hot curry powder|
|1 tablespoon||Minced roast unsalted nuts|
|1 \N||Head Boston lettuce|
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 ½ 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