Ingredients
- 2 stalks celery
- 1 head boston lettuce
- 270 gr chicken breasts (skinless)
- 45 ml mayonnaise
- 34 gr mild mango chutney
- 8 gr roast nuts (minced unsalted)
- 4 gr curry powder (hot)
Tomato Parsley Place chick breasts in large saucepan with water to cover. Boil over medium heat for 30 minutes or cooked through. Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder & nuts together. Cut meat into 1 cm pieces and place in glass bowl. Add mayonnaise mixture, stirring to make sure all chicken pieces are well coated. Cover with plastic wrap & refrigerate for an hour. When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top. Garnish with parsley & tomatoes. 223 calories per serving
