• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Minced cooked chicken

  2. 1 cup 110g / 3.9oz Minced celery

  3. 1/4 cup 15g / 1/2oz Minced onion

  4. 1/4 cup 23g / 0.8oz Minced pecans

  5. 1/4 cup 23g / 0.8oz Minced cucumber

  6. 2 tablespoons 30ml Mango chutney

  7. 1/4 cup 59ml Mayonnaise

  8. 2 teaspoons 10ml Hot Madras curry powder

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour.

  2. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.

  3. This recipe yields 6 servings.


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