Curried Chutney Chicken Salad

Salad

• 5 cup(s) (cubed) cooked chicken , use leftovers or rotisserie
• 1 cup(s) green grapes, halved
• .5  (fresh) pineapple, peeled, cored and cut into cubes

Dressing

• .333 cup(s) (bottled) mango chutney, large pieces chopped
• 1 teaspoon(s) curry powder
• 1 cup(s) mayonnaise
• 1 tablespoon(s) (grated ) lime zest
• .25 cup(s) (fresh) lime juice
• .5 teaspoon(s) salt
• salad greens, any kind, for serving, optional
• .5 cup(s) (chopped) pecans, toasted, for garnish
• .5 cup(s) (thinly sliced) green onions, for garnish

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Directions

1. In a large bowl, combine the chicken with the grapes and pineapple.
2. In a large bowl, combine the chicken with the grapes and pineapple.
3. To make the dressing: In a separate bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice and salt. Pour over the chicken mixture; toss gently but thoroughly.
4. At this point, you can refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with greens, chill briefly and serve, topped with pecans and green onions. (The dressing gets runny if made more than 3 hours in advance.)

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