Mango Curried Chicken Salad
9 ingredients
7 steps
Ingredients
- 5 Tbsp. curry powder
- 1 cup extra virgin olive oil
- 1 gal. Random chicken breasts, cooked, cut into 1/2-inch cubes
- 2 qt. celery, finely chopped
- 2 qt. green onions, chopped
- 3 cups GREY POUPON Classic Dijon Mustard
- 2 cups Mango chutney
- - salt
- - pepper
Directions
-
1Bloom curry powder in olive oil in small saute pan on medium heat for 1 to 2 minutes or until bubbly.
-
2Remove from heat; set aside.
-
3Toss chicken, celery and onions in large bowl.
-
4Mix curried oil, mustard and chutney.
-
5Season with salt and pepper to taste.
-
6Pour over chicken mixture; toss to coat.
-
7Cover and refrigerate at least 1 hour for flavors to blend.
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