Chutney Curry Chicken Salad

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken)
• 1 cup rice, dry
• 1 (8 ounce) can water chestnuts, sliced
• 1 bunch green onion, to light green parts, diced
• 2 cups hellmann's mayonnaise, light
• 8 -12 ounces chutney, major grey's, with mango- spicy
• 3 teaspoons curry powder (penzey's maharajah curry)
• 1/2-3/4 cup almonds (sliced or slivered)
• 1/2 cup currants (optional) or 1/2 cup raisins (optional)

Recipe

• 1 cook rice on stovetop in your preferred way.
• 2 while rice cooks, chop chicken. slice water chestnuts into slivers. dice the green onions.
• 3 toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. about 10 minutes on medium heat.
• 4 when rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. refrigerate an hour or so. eat in sandwiches or atop crackers. we like it on plain water crackers.