Bottled chutney and curry add exotic flavor to this main-dish salad.
Makes 4 servings
1/2 cup reduced-calorie mayonnaise
2 tablespoons chopped chutney
1 teaspoon grated lime zest
1 teaspoon salt
1 teaspoon curry powder
1 tablespoon lime juice
2 cups diced cooked chicken
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints hulled fresh Oregon strawberries, divided
In large bowl, combine mayonnaise, chutney, lime zest, salt, curry powder and lime juice. Add chicken, celery and onion; toss, cover and chill.
Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture.
Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries.
NUTRITIONAL ANALYSIS - Calories: 271 (30% from protein, 26% from carbohydrate, 44% from fat) Protein: 20 grams Fat: 13 grams Cholesterol: 68 mg Carbohydrate: 18 grams Sodium: 813 mg
Exchanges: 1/2 vegetable, 1 fruit, 2 1/2 meat, 1 1/2 fat
As published in the Oregonian, June 1, 1993