by Sheilah Kaufman
from Simply Irrestible: Easy, Elegant, Fearless, Fussless Kosher Recipes
(G & R, 2002)
The lime zest is the secret ingredient in this fabulous dish.—Sheilah Kaufman
1 cup mayonnaise
1/2 cup chopped mango chutney, or more to taste
1 teaspoon curry powder, or more to taste
Grated zest of one lime
1/4 cup fresh lime juice
4 cups cooked diced chicken breasts (about 2 pounds)
Two 14-ounces cans pineapple chunks, well drained
2 cups celery, sliced on the diagonal
1/2 cup finely chopped chives
1/2 cup slivered almonds, blanched and toasted
1. In a large bowl combine the mayonnaise, chutney, curry powder, lime zest, lime juice, and salt. Stir in the remaining ingredients until thoroughly combined.
2. Cover and refrigerate the salad until serving. It may be made a day in advance.
Recipe © 2002 Sheilah Kaufman. All rights reserved.