Curried Chicken and Mango Salad

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for this
cute one:

A five-year-old boy went for a weekend trip with his grandparents.
On the way home they stopped at a country restaurant for lunch. The
little boy left the table to use the restroom by himself. A moment
later he returned with a confused look on his face. He says,
"Grandpa, am I a rooster or a hen?"

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            TODAY'S RECIPE
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The unexpected combination of spiciness and sweetness make this
chicken salad one of my favorites. It makes a wonderful filling for
sandwiches and can be kept on hand for a no-fuss dinner, but the
picnic table is where this dish really shines.

Curried Chicken and Mango Salad

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1/2 cup (125 ml) white wine or chicken stock
3/4 cup (180 ml) mayonnaise
3 Tbs (450 ml) lime juice
1 tsp (5 ml) curry powder
1 cup (250 ml) coarsely chopped walnuts or pecans
3-4 ribs celery, finely chopped
1-2 ripe mangos, peeled, seeded, and coarsely chopped

Season the chicken breast halves with salt and pepper and place them
in a single layer in a large skillet. Add the wine or broth and
bring to a simmer over moderate heat. Reduce the heat and simmer
tightly covered until the chicken is cooked and firm to the touch,
about 20 minutes. Remove from the skillet and allow to cool. Cut
the chicken into large pieces. Whisk together the mayonnaise, lime
juice, and curry powder. Combine the chicken, mayonnaise mixture,
and remaining ingredients in a mixing bowl and toss gently to
thoroughly combine. Serve chilled. Serves 4 to 6.
Received on Tue Jul 5 08:02:45 2005