Bowtie Chicken Salad

• 6-8 boneless chicken breasts
• 2 tsp. kosher salt
• 4 cups bowtie pasta
• 6 green onions - sliced
• 4 stalks celery - sliced
• 50 red grapes - sliced in half
• 1/2 cup dried cranberries
• 1 ripe mango - peeled and diced
• 1 cup carmelized slivered almonds (1/3 c. sugar, 1 cup almonds)
• Dressing:
• 1 cup sour cream
• 1 cup Hellmans mayonnaise
• 4 tsp. chicken base
• 2/3 cup pepper & onion relish (such as Harry & David's)
• 1/2 tsp hot sauce
• 1/2 Major Grey's chutney

1. Place chicken breasts in small stockpot. Cover with water. Add 2 tsp. chicken base & salt. Boil 20 minutes or until done. Cool 1 hour in water. Remove chicken breasts from water. Add 2 to 3 cups water to broth in pan. Bring to boil. Add pasta and cook until done but slightly firm. Drain and rinse. In large bowl, mix sour cream. mayonnaise, 2 tsp. chicken base, relish, hot sauce and chutney. Add chicken and pasta. Gently toss. Add remaining ingredients. Chill at least 1 hour. Garnish with extra carmelized almonds and dried cranberries.
2. To carmelize almonds: In small saute' pan, add 1/3 cup sugar. Cook over medium high heat just until sugar begins to melt. Add 1 cup slivered almonds. Stir continually until almonds are light brown. Spoon onto wax paper to cool.

chicken breasts, kosher salt, bowtie pasta, green onions, stalks celery, red grapes, cranberries, mango, carmelized slivered almonds, dressing, sour cream, hellmans, chicken base, pepper, hot sauce, major

Taken from www.epicurious.com/recipes/member/views/bowtie-chicken-salad-1208425 (may not work)