Recipe - Mango Chutney Chicken Salad

1 cup Mayonnaise
1 cup Sour cream
One half cup Mango chutney
One fourth cup Minced cilantro
One fourth cup Minced green onion
1 teaspoon Salt
6 cup Cooked chicken meat; minced
1 cup Toasted pecans; for garnish

1. In a large bowl, combine mayonnaise, sour cream, chutney, cilantro,
green onion, and salt.

2. Toss with chicken and let marinate for 2 to 24 hours. Sprinkle with
pecans before serving.

Per serving: 638 Calories; 50g Fat (70% calories from fat); 35g Protein;
14g Carbohydrate; 112mg Cholesterol; 524mg Sodium

NOTES : Use leftover chicken or simmer boneless chicken breasts, covered
with water, until tender (25 to 35 minutes). Note that the chicken must
marinate from 2 to 24 hours. Accompany with biscuits, cookies, and fresh
fruit.

Recipe by: the California Culinary Academy

Posted to BakeryShoppe Digest V1 #526 by Ron West ronwest@bigfoot.net on
Jan 24, 1998