| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive18, Pdate | 1 | servings | |
INGREDIENTS
| 4 | c | Minced cooked chicken |
| 1 | c | Minced celery |
| 1/4 | c | Minced onion |
| 1/4 | c | Minced pecans |
| 1/4 | c | Minced cucumber |
| 2 | tb | Mango chutney |
| 1/4 | c | Mayonnaise |
| 2 | ts | Hot Madras curry powder |
| Salt and pepper |
INSTRUCTIONS
Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half. Yield: 6 servings Converted by MC_Buster. Per serving: 409 Calories (kcal); 47g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9320 Converted by MM_Buster v2.0n.
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