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Curried Chicken Salad

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Categories: Make ahead, Snacks
Type: Salads

Chutney, curry, cranberries, and chicken -- these "c" ingredients make a distinctive chicken salad!

Serves: Serves: 6

Ingredients:

  • 1 cup nonfat mayonnaise
  • 1/4 cup mango chutney
  • 1 tablespoon curry powder
  • 1/4 teaspoon pepper
  • 3 cups chopped, cooked chicken breast
  • 3/4 cup chopped green onions
  • 3/4 cup chopped celery
  • 3 tablespoon chopped walnuts
  • 2 small apples, diced
  • 1/2 cup dried cranberries

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Directions:

  1. Combine mayonnaise, chutney, curry powder and pepper in blender or food processor and puree until smooth.
  2. Combine remaining ingredients in bowl and toss until mixed.
  3. Pour dressing over chicken salad and toss to coat.
  4. Cover and refrigerate up to 2 days.
Tips:
  • Substitute three 6-ounce packages cooked chicken breast cuts for boneless chicken and eliminate ``cooking and chopping.'' One package contains 1 1/3 cups chicken cubes.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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