Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Skinless chicken breasts |
| 2 \N | Stalks celery, minced |
| 3 tablespoons | Mayonnaise |
| 2 tablespoons | Mild mango chutney |
| 2 teaspoons | Hot curry powder |
| 1 tablespoon | Minced roast unsalted nuts |
| 1 \N | Head Boston lettuce |
| \N \N | Tomato |
| \N \N | 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 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