Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mayonnaise |
| 1 cup | Sour cream |
| ½ cup | Mango chutney |
| ¼ cup | Minced cilantro |
| ¼ cup | Minced green onion |
| 1 teaspoon | Salt |
| 6 cups | Cooked chicken meat; diced |
| 1 cup | Toasted pecans; for garnish |
1. In a large bowl, combine mayonnaise, sour cream, chutney, cilantro, green onion, and salt.
2. Toss with chicken and let marinate for 2 to 24 hours. Sprinkle with pecans before serving.
Per serving: 638 Calories; 50g Fat (70% calories from fat); 35g Protein; 14g Carbohydrate; 112mg Cholesterol; 524mg Sodium NOTES : Use leftover chicken or simmer boneless chicken breasts, covered with water, until tender (25 to 35 minutes). Note that the chicken must marinate from 2 to 24 hours. Accompany with biscuits, cookies, and fresh fruit.
Recipe by: the California Culinary Academy Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@...> on Jan 24, 1998