This is from The Lunch Box Restaurant courtesy of The Fort Worth Star Telegram. I did make this salad, and I all I can say is that it tastes as good as it looks. It probably is too "light" for the men, but it would make a lovely dish for a salad luncheon or potluck.

Ingredients

4 serv.

SALAD
cups fresh broccoli florets↗5 -6
lbs chicken breasts, poached and chilled (including bones)↗4 -5
large red bell pepper, seeded, deveined and chopped↗1
DRESSING
(8 1/2 ounce) jar mango chutney1
tablespoons curry powder↗1 1⁄2
cups mayonnaise↗1 1⁄2

Step-by-step instructions

1
Chop chutney in a food processor 15 to 20 seconds using on/off switch.
2
Combine mayonnaise and curry powder in a bowl and blend well.
3
Stir in chutney.
4
Cover and chill.
5
Cook broccoli in salted water until crisp tender (about 1 minute).
6
Drain, and place in cold water to stop cooking process.
7
Drain again and pat dry.
8
Skin and debone chicken.
9
Cut into bite-size chunks.
10
Combine chicken, broccoli and red bell pepper and toss gently.
11
Blend in dressing and mix gently again.
12
Chill well and serve.

Source: food.com

Original recipe ↗

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