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Curried Chicken Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
1325
FAT
234%
CHOL
215%
SOD
78%

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Ingredients for 4 servings

1 tablespoon Major Grey's mango chutney, chopped

1 tablespoon Madras-style curry powder

1 cup mayonnaise

4 cups diced poached chicken breast, recipe follows

1 tablespoon minced fresh coriander (cilantro)

1 small onion, halved

1 tablespoon vegetable oil, like soy, peanut, or corn

1/2 cup minced red onion, soaked in cold water for 10 minutes, drained

1 stalk celery, halved

5 to 6 cups chicken broth, homemade or low-sodium canned

1 small carrot, halved

1 heaping tablespoon golden raisins

2 cups lettuce or 4 medium pita breads

3 pounds split chicken breasts, on the bone and fat trimmed

1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)

2 tablespoons freshly squeezed lime juice

10 sprigs parsley

POACHED CHICKEN FOR SALADS

2 sprigs fresh thyme

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