Lunch Box'S Mango Curried Chicken Salad - cooking recipe

Ingredients

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

Preparation

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