Curry Chicken Saladpoultry 16 oz skinless chicken breasts 2 stalks celery, minced 3 tablespoon mayonnaise 2 tablespoon mild mango chutney 2 teaspoon hot curry powder 1 tablespoon minced roast unsalted nuts 1 head boston lettuce 1 tomato 1 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 1/2 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 |
