| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Salads, Chicken |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Mango chutney |
| 1/4 |
c |
Minced cilantro |
| 1/4 |
c |
Minced green onion |
| 1 |
ts |
Salt |
| 6 |
c |
Cooked chicken meat; diced |
| 1 |
c |
Toasted pecans; for garnish |
INSTRUCTIONS
1. In a large bowl, combine mayonnaise, sour cream, chutney, cilantro,
green onion, and salt.
2. Toss with chicken and let marinate for 2 to 24 hours. Sprinkle with
pecans before serving.
Per serving: 638 Calories; 50g Fat (70% calories from fat); 35g Protein;
14g Carbohydrate; 112mg Cholesterol; 524mg Sodium
NOTES : Use leftover chicken or simmer boneless chicken breasts, covered
with water, until tender (25 to 35 minutes). Note that the chicken must
marinate from 2 to 24 hours. Accompany with biscuits, cookies, and fresh
fruit.
Recipe by: the California Culinary Academy
Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on
Jan 24, 1998
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