CURRY CHICKEN SALAD

4 Chicken breast w/bone, salt & pepper, baked at 350 degrees for 45-50 min.;  cool, take meat off bone and roughly dice, set aside.

Sauce  :1/2 C mayo  1/2 C sour cream

1/2 C Major Grey Mango Chutney

1 tsp. curry powder   1/2 tsp. salt

Puree the sauce together,set aside.

1 C celery, 1/2 C scallions (both chop)

1/4 C raisins  1 C seedless grapes-cut in half

1 C fresh pineapple  (cubed)

1 C chopped pecans.  Combine all.

Chicken is done when riches 165 degrees internally.

(serves 6-8) Keep Refrigerated

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