Mango chutney chicken salad

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

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