Chicken and Mango Salad

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's a news bulletin from Rosemary Zwick:

If you receive an email from the Department of Health telling you not to
eat canned pork because of swine flu - ignore it. It's just Spam!

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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.

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 Mon Sep 7 18:15:46 2009