Curry chicken salad

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

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