1 each roasted Whole Chicken, skin and bones removed or 2 packages (5 ounces each) roasted Chicken Breast
2 each Fuji apples
2 each large stalks celery
1/3 cup chopped green onions
1/4 cup currants
1/2 teaspoon each salt and pepper
1/3 cup mayonnaise or low-fat mayonnaise
1/4 cup Major Grey's mango chutney
2 teaspoons lemon juice
2 teaspoons curry powder
1/2 cup slivered almonds, toasted
* Boston or Romaine lettuce leaves
* shredded coconut, optional
Cut chicken into small cubes about 3/8-inch square (3 cups chicken cubes). Core unpeeled apples and cut into 1/4-inch cubes leaving skin on apples. Chop celery into 1/4-inch pieces.
Blend chicken with apple, celery, green onions, currants, salt and pepper in a large bowl. Stir together mayonnaise, chutney, lemon juice and curry powder for dressing until well mixed.
Fold dressing into chicken mixture.
Toast almonds in a skillet over Medium heat 2 to 3 minutes, stirring often, until golden.
Arrange lettuce leaves on individual plates or a platter. Fold almonds into chicken salad just before serving over lettuce leaves. Sprinkle salad with coconut if desired.
No Nutritional Information Available