Lunch Box'S Mango Curried Chicken Salad

• SALAD
• 5 -6 cups fresh broccoli florets
• 4 -5 lbs chicken breasts, poached and chilled (including bones)
• 1 large red bell pepper, seeded, deveined and chopped
• DRESSING
• 1 (8 1/2 ounce) jar mango chutney
• 1 1/2 tablespoons curry powder
• 1 1/2 cups mayonnaise

1. Chop chutney in a food processor 15 to 20 seconds using on/off switch.
2. Combine mayonnaise and curry powder in a bowl and blend well.
3. Stir in chutney.
4. Cover and chill.
5. Cook broccoli in salted water until crisp tender (about 1 minute).
6. Drain, and place in cold water to stop cooking process.
7. Drain again and pat dry.
8. Skin and debone chicken.
9. Cut into bite-size chunks.
10. Combine chicken, broccoli and red bell pepper and toss gently.
11. Blend in dressing and mix gently again.
12. Chill well and serve.

salad, fresh broccoli florets, chicken breasts, red bell pepper, dressing, mango, curry powder, mayonnaise

Taken from www.food.com/recipe/lunch-boxs-mango-curried-chicken-salad-29866 (may not work)