Curried Chicken Salad

Soups and Salads

  • 2 tablespoons low-salt chicken broth

  • 1 tablespoon curry powder

  • 1 cup mayonnaise

  • 2 tablespoons mango chutney (Major Grey's)

  • 1 tablespoon fresh lime juice

  • 2½ cups (1 lb) diced cooked chicken

  • 1 cup diced unpeeled granny smith apple

  • 1 cup diced peeled fresh pineapple

  • ½ cup sweetened flaked coconut

  • ¼ golden raisins

  • 4 croissants

Serves 4.
In a 3-quart saucepan, put 1 pound chicken in water to cover. Boil, then reduce heat. Cover. Simmer 15 minutes or until not pink. Remove chicken. When cool to touch, shred to bite-size.
Stir broth and curry powder in small saucepan over medium heat until thickened, about 3 minutes. Transfer to medium bowl and cool. Whisk mayonnaise, chutney, and lime juice into curry paste for dressing.
Mix chicken and all remaining ingredients in large bowl. Add ¾ cup dressing and toss. Mix in remaining dressing by tablespoonfuls, if desired. Season with salt and pepper.
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