CURRY CHICKEN SALAD
4 Chicken breast w/bone, salt & pepper, baked at 350 degrees for 45-50 min.; cool, take meat off bone and roughly dice, set aside.
Sauce :1/2 C mayo 1/2 C sour cream
1/2 C Major Grey Mango Chutney
1 tsp. curry powder 1/2 tsp. salt
Puree the sauce together,set aside.
1 C celery, 1/2 C scallions (both chop)
1/4 C raisins 1 C seedless grapes-cut in half
1 C fresh pineapple (cubed)
1 C chopped pecans. Combine all.
Chicken is done when riches 165 degrees internally.
(serves 6-8) Keep Refrigerated