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Chicken Chutney Salad Recipe

by CookEatShare Cookbook

Ingredients

3 c. diced cooked chicken 1 c. canned pineapple chunks, liquid removed with juice reserved 3/4 c. sliced celery 1/2 c. mayonnaise

1/4 c. lowfat sour cream 3 tbsp. prepared chutney 1 teaspoon curry pwdr 1/2 c. slivered almonds, toasted

Directions

1. In a large bowl, combine chicken, pineapple, and celery. In a separate bowl, use a wire whisk to blend 3 Tbsp. reserved juice with remaining ingredients, except almonds. Stir into chicken mix.
2. Cover and chill at least 1 hour. Stir in almonds before serving. If you like, serve on lettuce leaves. Yield: about 4-6 servings.

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