Roast chicken salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Cooked boneless chicken; cut into 3/4-inch |
| ; pieces | ||
| 1 | tablespoon | Lime juice |
| Salt and pepper | ||
| Dry mustard; pinch | ||
| 2 | tablespoons | Chopped red onion |
| ¼ | cup | Diced celery |
| 1 | tablespoon | Mango chutney |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Toasted; chopped pecans |
| 1 | tablespoon | Parsley; chopped |
| 2 | Leaves bib lettuce | |
Directions
Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish.
Add remaining ingredients. Mound in lettuce leaves.
Yield: 1 serving.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9271 Converted by MM_Buster v2.0l.