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Curry Chicken Salad Recipe
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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 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
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