CHUTNEY CHICKEN SALAD

*This salad should not be put together any sooner than 2 hours before serving.

1 cup mayonnaise

½ cup Mango Chutney (Truffles & Trifles)

1 teaspoon curry powder

1 teasoon grated lemon zest

1 teaspoon grated lime zest

¼ cup fresh lime juice

½ teaspoon salt

4 cups torn cooked white meat of chicken or turkey (I buy rotisserie chicken at Publix)

½ fresh pineapple, cut in bite-size pieces or canned if fresh is not available

½ cup silvered almonds, toasted

1. Combine mayo, chutney, curry powder, lime zest, lime juice, and salt.
2. Toss with other ingredients, except almonds.
3. Refrigerate until serving, and then sprinkle with almonds.  

EQUIPMENT NEEDED:

Measuring cups – wet and dry       Sharp knife           Cutting board

Small baking pan                           Serving platter      Small bowl

Microplane (zester)                      Reamer                  Measuring spoons