Curry Chicken Salad Recipe - Cooking Index
Curry Chicken Salad Recipe - Cooking Index
| 16 oz | 454g | Skinless chicken breasts |
| 2 | Celery - minced | |
| 3 tablespoons | 45ml | Mayonnaise |
| 2 tablespoons | 30ml | Mild mango chutney |
| 2 teaspoons | 10ml | Hot curry powder |
| 1 tablespoon | 15ml | Minced roast unsalted nuts |
| 1 | Boston lettuce | |
| Tomato | ||
| Parsley |
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 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.
Source:
Cooking Light, Jan/Feb 1994, page 74
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