Curried Chutney Chicken Salad - cooking recipe

Ingredients

5 cups cubed cooked chicken
1 cup green seedless grape, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes
salad greens
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onion
Dressing
1/3 cup mango chutney (Major Grey)
1 teaspoon curry powder
1 cup mayonnaise
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt

Preparation

Add chicken, grapes, and pineapple in a large bowl; set aside.
To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
Pour dressing over chicken mixture; toss gently to coat.
Refrigerate salad for 3 hours.
Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.