Preparation:
Roast chicken. Do not overcook. Remove skin and bones and cut meat into 3/4-inch chunks.
In a large mixing bowl, combine chicken, onions, celery, apples and 1/2 of the green onions and toss until well mixed.
Add curry, chutney, mayonnaise and 1/2 of the almonds. Mix well. Garnish with the remaining almonds and green onions.
Note: If fresh mangoes are available and you want to get messy, peel and chop one into the salad for great effect. Serve chilled. |