Curry Chicken Salad
Yield
4 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chicken breasts
skinless |
|
| 2 | Stalks |
celery
minced |
*
|
| 3 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
mango chutney
mild |
* |
| 2 | teaspoons |
curry powder
|
|
| 1 | tablespoon |
nuts
minced, roasted, unsalted |
|
| 1 | head |
boston lettuce
|
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chicken breasts
skinless |
|
| 2 | Stalks |
celery
minced |
*
|
| 45 | ml |
mayonnaise
|
|
| 3E+1 | ml |
mango chutney
mild |
* |
| 1E+1 | ml |
curry powder
|
|
| 15 | ml |
nuts
minced, roasted, unsalted |
|
| 1 | head |
boston lettuce
|
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Place chicken 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 and 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 and refrigerate for an hour.
When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top.
Garnish with parsley and tomatoes.
