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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
4 cups minced cooked chicken |
1 cup minced celery |
1/4 cup minced onion |
1/4 cup minced pecans |
1/4 cup minced cucumber |
2 tablespoons mango chutney |
1/4 cup mayonnaise |
2 teaspoons hot madras curry powder |
salt and pepper |
Directions:
1. Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry - you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.
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