Curry Chicken Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Skinless chicken breasts,
2 Stalks: celery, minced
3 tbsp: Mayonnaise,
2 tbsp: Mild mango chutney,
2 tsp: Hot curry powder,
1 tbsp: Minced roast unsalted nuts,
1 Head: Boston lettuce,
Tomato,
Parsley,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry