Curry Chicken Salad
(6 servings)

Ingredients
4 cups minced cooked chicken
1 cup minced celery
1/4 cup minced onion
1/4 cup minced pecans
1/4 cup minced cucumber
2 tablespoons mango chutney
1/4 cup mayonnaise
2 teaspoons hot curry powder
Salt and pepper

Directions
Mix together the chicken, celery, onion, pecans and cucumber in a
medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture
becomes a mustardy yellow. Add the mayonnaise mixture by
tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.