Curry Chicken Salad
Ingredients| 16 oz skinless chicken breasts |
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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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