This is a delightful and refreshing chicken salad, fresh vegetables, mangos, and chicken make for a wonderful salad. This recipe was originally spotted in the Fort Worth Star Telegram.
5 to 6 C. fresh Broccoli Florets
4 to 5 lbs. (including bones) chicken breasts, poached and chilled
1 large red bell pepper, seeded, deveined and chopped
Dressing:
8 1/2 oz. jar Mango Chutney
1 1/2 Tbsp. Curry Powder
1 1/2 C. Mayonnaise
Chop chutney in food processor 15 to 20 seconds using on/off switch. Combine mayonnaise and curry powder in bowl and blend well. Stir in chutney. Cover and chill.
Bring large pot of salted water to rapid boil. Add broccoli and cook until crisp tender (about 1 minute). Drain, then place in cold water to prevent further cooking. Drain again, pat dry.
Skin and debone chicken. Cut meat into bite-size chunks.
Combine chicken, broccoli and red bell pepper and toss gently. Blend in sauce and mix gently again. Chill well and serve.
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