East meets West with this sensational chicken salad made with curry and chutney. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell f
INGREDIENTS (for 8 servings):
- 5 skinless, boneless chicken breast halves
- 1 cup mayonnaise
- 3/4 cup chutney
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- 2/3 cup chopped pecans
- 1 cup seedless grapes, halved
- 1/2 cup chopped onion
In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.