Ingredients:
1 cup mayonnaise
1 cup sour cream
1/2 cup mango chutney
1/4 cup minced cilantro
1/4 cup minced green onion
1 teaspoon salt
Six cups diced boneless cooked chicken
1 cup toasted pecans
Baby romaine lettuce
Pecans for garnish

Directions:
In a 3-quart bowl combine mayonnaise, sour cream, chutney, cilantro, green onion and salt. Toss with chicken; let marinate two to 24 hours. Spoon mixture onto platter; surround with romaine. Sprinkle with pecans before serving.

Notes: Preferably use poached chicken, fresh but if time is tight, try roast chicken from the supermarket. Also, note that the chicken must marinate from two to 24 hours.

Recipe makes eight servings.

See also:
Tarragon Chicken Salad
Chicken Salad
Smoked Chicken Salad
Refreshing Chicken Salad
Cajun Tomato Chicken Salad
Chicken Fajita Salad
Prawn, Avocado and Mango Salad

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