1/2 cup reduced-calorie mayonnaise
2 tablespoons chopped prepared mango or other chutney
1 teaspoon grated lime peel
1 teaspoon salt
1 teaspoon curry powder
1 tablespoon freshly squeezed lime juice
2 cups diced cooked chicken, about 1 pound uncooked boneless, skinless breasts
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints strawberries, stemmed, divided
Lettuce leaves


1. In a large bowl, combine mayonnaise, chutney, lime peel, salt, curry powder and lime juice. Add chicken, celery and onion; toss. Cover with plastic wrap and chill 2 to 3 hours.
2. Just before serving, slice 1 pint of the strawberries; gently toss with chicken mixture.
3. To assemble salad, line platter or 4 individual serving plates with lettuce. Mound chicken mixture in center. Garnish with remaining 1/2 pint whole strawberries, if desired.

This is a variation to a good, basic salad. For the best flavor, include both dark and light meat.

Strawberry Chicken Salad
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