Curry Chicken Salad Recipe
Recipe Ingredients
16 oz skinless chicken breasts
2 stalks celery, minced
3 tbsp mayonnaise
2 tbsp mild mango chutney
2 tsp hot curry powder
1 tbsp minced roast unsalted nuts
1 head boston lettuce
1 tomato
1 parsley
Recipe Preparation
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
Servings: 4
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