Recipe courtesy of Jessica Harris

Chicken Salad

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr 30 min
  • Yield: 6 servings
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4 cups minced cooked chicken

1 cup minced celery

1/4 cup minced onion

1/4 cup minced pecans

1/4 cup minced cucumber

2 tablespoons mango chutney

1/4 cup mayonnaise

2 teaspoons hot Madras curry powder

Salt and pepper


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