Curried Mango Chicken SaladMakes 4-6 Servings
|*||4 or 5 boneless skinned chicken breasts|
|*||3 scallions, including greens, diced|
|*||1/2 red bell pepper, seeded and diced|
|*||1/2 cup celery, minced|
|*||1/2 cup Stonewall Kitchen Curried Mango Grille Sauce|
|*||1 tablespoon mayonnaise|
|*||Salt and pepper to taste|
|*||Toasted chopped pecans (optional)|
|1||Poach chicken until cooked through. Cool and cut into 1/4-inch cubes.|
|2||Combine all of the remaining ingredients and season with salt and pepper to taste.|
- Serve with toasted pita wedges or on top of cucumber rounds.
- Hollow tomatoes and fill with chicken salad.
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