Lunch Box's Mango Curried Chicken Salad

Submitted by Miss Annie

"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."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4-6

ingredients

• SALAD

• 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

• DRESSING

• 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.

Reviews

[Elizabeth H.]

Very large salad, but very tasty. Definitely a repeat. Beth

 

[lukas r]

>I have not made this dish, but it is in my files to try. Why bother trying an untested recipie?