Curry Chicken Salad



INGREDIENTS:

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:

1. Place chick breasts in large saucepan with water to
cover. Boil over medium heat for 30 minutes or cooked
through.
  
2. Meanwhile, in a small bowl, mix the celery, may,
chutney, curry powder & nuts together.
  
3. 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 and
refrigerate for an hour.
  
4. When ready to serve, arrange lettuce leaves on a
platter and mound the chicken salad on top. Garnish with
parsley & tomatoes.



Curry Chicken Salad