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Recipe by: allaoua
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See below ingredients and instructions of the recipe
16 oz Skinless chicken breasts
2 Stalks celery, minced
3 tb Mayonnaise
2 tb Mild mango chutney
2 ts Hot curry powder
1 tb Minced roast unsalted nuts
1 Head Boston lettuce
Tomato
Parsley
Place chick breasts in large saucepan with water to cover. Boil over
medium heat for 30 minutes or cooked through.
Meanwhile, in a small bowl, mix the celery, may, chutney, curry
powder nuts together.
Cut meat into 1/2 inch pieces and place in glass bowl. Add mayonnaise
mixture, stirring to make sure all chicken pieces are well coated.
Cover with plastic wrap refrigerate for an hour.
When ready to serve, arrange lettuce leaves on a platter and mound the
chicken salad on top. Garnish with parsley tomatoes.
223 calories per serving
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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