Curry chicken salad

4 Servings

Ingredients

Quantity Ingredient
16 ounces Skinless chicken breasts
2 Stalks celery, minced
3 tablespoons Mayonnaise
2 tablespoons Mild mango chutney
2 teaspoons Hot curry powder
1 tablespoon Minced roast unsalted nuts
1 Head Boston lettuce
Tomato
Parsley

Directions

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 ½ 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

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