| 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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