INGREDIENTS

INSTRUCTIONS

Published in the September 2, 1998 edition of the Los Angeles Times, in the
Culinary SOS column, written by Rose Dosti...Ms Dosti writes, "according to
caterer and cookbook author, Susan Simon, the salad is an adaptation of the
dish created for the luncheon after Queen Elizabeth's coronation in 1952>"
1. Heat oil in medium skilled over medium low heat.
2. Add onion and cook until wilted, about 5 minutes. Add chutney, tomato
paste, curry powder and salt and cook, stirring occasionally, 7 minutes.
Remove from heat and let cool.
3. Place chicken breasts in medium skillet with water to cover. Bring to
boil, reduce heat and simmer until chicken is opaque and juices run clean
when pricked with fork, about 5 minutes. Remove chicken from skillet and
let cool.
4. Puree chutney mixture in food processor until smooth. Add mayonnaise and
lemon juice and process until incorporated. Add to chicken and toss to coat
well. Garnish with cilantro leaves and ginger sticks if desired.
Each serving without cilantro or ginger: 435 calories; 1043 mg sodium; 76
mg cholesterol; 24 grams fat; 29 grams carbohydrates; 27 grams protein;
0.13    gram fiber.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Sep
07, 1998, converted by MM_Buster v2.0l.

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