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Mango Chutney Chicken Salad

This is great as a make-ahead dish, but the flavors need time to mingle. We love it heaped on buttery croissants.

1 cup mayonnaise
1 cup sour cream
1/2 cup mango chutney
1/4 cup minced cilantro
1/4 cup minced green onion
1 teaspoon salt
6 cups diced, cooked boneless chicken breast (we poach it)
1 cup toasted pecans

In a 3-quart bowl, combine mayonnaise, sour cream, chutney, cilantro, green onion and salt.

Toss with chicken and let marinate for 2 to 24 hours. Sprinkle with pecans. Makes 8 generous salad servings or 12 sandwich-filling servings.

The California Culinary Academy's "Entertaining Made Easy"

Thursday, May 04, 2000

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