Recipe - Curry Chicken Salad

16 ounce Skinless chicken breasts
2 Stalks celery, minced
3 tablespoon Mayonnaise
2 tablespoon Mild mango chutney
2 teaspoon Hot curry powder
1 tablespoon 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini