Side Pannel
Curry Chicken Salad
Ingredients List
- 16 oz Skinless chicken breasts
- 2 Stalks celery, minced
- 3 tb Mayonnaise
- 2 tb Mild mango chutney
- 2 ts Hot curry powder
- 1 tb 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 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
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
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