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LUNCH BOX MANGO CURRIED CHICKEN SALAD




Source of Recipe


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List of Ingredients





Serves 8

Dressing:

8.5-ounce jar mango chutney

1 1/2 tablespoons curry powder

1 1/2 cups mayonnaise

Salad:

5 to 6 cups fresh broccoli florets

4 to 5 pounds chicken breasts, with bones, poached and chilled

1 large red bell pepper, seeded, deveined and chopped

Dressing:

Place chutney in processor and process

15 seconds, pulsing on and off. Transfer to a bowl, add curry powder and mayonnaise, mix well, cover and chill.

Salad:

Bring a large pot of salted water to the boil, add broccoli and boil rapidly until crisp-tender, about 1 minute. Drain broccoli quickly, then plunge into ice water; drain again and pat dry with paper towels.

Skin and bone chicken; cut into bite-size pieces. In a large bowl, combine chicken, broccoli and red bell pepper; toss gently. Add dressing; mix gently again. Chill well and serve.

Nutritional analysis per serving: 590 calories, 38 grams fat, 22 grams carbohydrates, 44 grams protein, 120 milligrams cholesterol, 373 milligrams sodium, 3 grams dietary fiber, 56 percent of calories from fat.


Recipe