Curried Chicken Salad

Chicken Breast

In medium bowl, mix together until well-blended one-half cup low fat mayonnaise, one-quarter cup store-bought mango chutney and 1-teaspoon curry powder.

Add 2-cups cooked chicken breast chunks (or one 12-ounce can), 1 cored, chopped, unpeeled apple; 1-cup halved seedless green grapes, one-quarter cup minced red onion and one-quarter cup chopped walnuts.

Toss gently to mix and coat. Spoon onto a bed of salad greens.

Serve with suggestions: Fresh asparagus and breadsticks.

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