16 oz Skinless chicken breasts
2    Stalks celery, minced
3 tb Mayonnaise
2 tb Mild mango chutney
2 ts Hot curry powder
1 tb Minced roast unsalted nuts
1    Head Boston lettuce
Tomato
Parsley

Place chick breasts in large saucepan with water to cover. Boil over medium
heat for 30 minutes or cooked through.

Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder &
nuts together.

Cut meat into 1/2 inch pieces and place in glass bowl. Add mayonnaise
mixture, stirring to make sure all chicken pieces are well coated. Cover
with plastic wrap & refrigerate for an hour.

When ready to serve, arrange lettuce leaves on a platter and mound the
chicken salad on top. Garnish with parsley & tomatoes.

223 calories per serving