Lunch Box's Mango Curried Chicken Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too light for the men, but it would make a lovely dish for a salad luncheon or potluck. Ingredients:
5 -6 cups fresh broccoli florets |
4 -5 lbs chicken breasts, poached and chilled (including bones) |
1 large red bell pepper, seeded, deveined and chopped |
1 (8 1/2 ounce) jar mango chutney |
1 1/2 tablespoons curry powder |
1 1/2 cups mayonnaise |
Directions:
1. Chop chutney in a food processor 15 to 20 seconds using on/off switch.
2. Combine mayonnaise and curry powder in a bowl and blend well.
3. Stir in chutney.
4. Cover and chill.
5. Cook broccoli in salted water until crisp tender (about 1 minute).
6. Drain, and place in cold water to stop cooking process.
7. Drain again and pat dry.
8. Skin and debone chicken.
9. Cut into bite-size chunks.
10. Combine chicken, broccoli and red bell pepper and toss gently.
11. Blend in dressing and mix gently again.
12. Chill well and serve.
|
|