Cold Chicken Salad With Exotic Curry And Chutney Dressing - cooking recipe

Ingredients

4 chicken breasts
1 (8 ounce) can water chestnuts
3 stalks celery
2 green onions
1 (20 ounce) can pineapple chunks
1 cup walnuts
1/2 cup chutney
8 ounces sour cream
1/2 cup mayonnaise
1 teaspoon curry powder

Preparation

For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder.
Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely.
Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.