Curried Chicken Salad

For two Chicken breasts plus two chicken thighs, or equivalent amount of meat:

1 stalk celery, diced
2 green onions, chopped
1 cup very good mayonnaise
1 heaping Tablespoon mango chutney*
2 Tablespoons very good curry powder
1/2 cup toasted slivered almonds

In a bowl, gently mix together all ingredients with cold diced or torn chicken until blended. Serve in a sandwich or on lettuce or use as a filling or topping for any number of appetizers.

*I love the Mango Chutney (and Swazi Fire Sauce) from Eswatini Kitchen! I get mine from my local Ten Thousand Villages‘ brick and mortar store.

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Filed under Appetizers, food, Protein, Salads

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