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Butterfield's Chicken Curry Salad



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Butterfield's Chicken Curry Salad

2 quarts water
1/4 cup Sherry vinegar
3 whole chicken breasts, skin removed
1 large bell pepper, diced
1 large Pippin apple, diced
5 green onions, sliced
3 large stalks celery, diced
1 cup mango chutney
1 cup plain yogurt
6 tablespoons homemade
[or best-quality purchased] mayonnaise
1 tablespoon curry powder, preferably
Madras [or make your own]
1/4 cup raisins
1/2 cup sliced almonds
1 1/2 teaspoons freshly ground black pepper
Mixed baby lettuces

Combine water and vinegar in a large saucepan. Add the chicken. Bring to boil, then simmer over medium heat 10 minutes or until chicken is tender. Remove chicken from water and cool; then cut into cubes or pieces. Com-
bine bell pepper, apple, celery, green onions and all but 2 tablespoons chutney in a large bowl. Add chicken, yogurt, mayonnaise, curry powder, raisins and almonds. Mix to coat chicken well. Add pepper. Chill 1 hour. Serve over mixed baby lettuces and garnish each serving with 1 teaspoon
of remaining chutney. Serves 6.

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