Curry Chicken Salad

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

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	tomato
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 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.

When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top.

Garnish with parsley and tomatoes.

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Member Review

Easy Hummus

Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.

Reviewed by laurie@recipeland

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