Butterfield's Chicken Curry Salad

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Los Angeles Times


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2 quarts water

1/4 cup Sherry wine vinegar

3 whole chicken breasts, skin removed

1 large green pepper, diced

1 large Pippin apple, diced

3 large stalks celery, diced

5 green onions, green part only, sliced

1 cup mango chutney

1 cup plain yogurt

6 tablespoons mayonnaise, preferably homemade

1 tablespoon curry powder, preferably Madras, or to taste

1/4 cup cup raisins

1/2 cup untoasted sliced almonds

1 1/2 teaspoons freshly ground black pepper or to taste

Mixed baby lettuces

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