Curry chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Skinless chicken breasts |
| 2 | Stalks celery, minced | |
| 3 | tablespoons | Mayonnaise |
| 2 | tablespoons | Mild mango chutney |
| 2 | teaspoons | Hot curry powder |
| 1 | tablespoon | Minced roast unsalted nuts |
| 1 | Head Boston lettuce | |
| Tomato | ||
| Parsley | ||
Directions
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