Curried Chicken Salad

• 1 whole Rotisserie Chicken
• 2 stalks Celery
• 3 whole Green Onions
• 1 whole Carrot
• 1/4 cups Mango Chutney
• 1/2 cups Mayonnaise
• 1/2 cups Canned Mandarin Oranges
• 2 teaspoons Curry Powder

1. Take the meat off the bone of the chicken; chop or shred. Finely chop celery and green onion. Julienne the carrot. You could use a peeler, grater or mandoline slicer. The idea is to get small, thin pieces of carrot.
2. Combine chicken, veggies and the remaining ingredients in a mixing bowl. Chill and serve.
3. Notes:
4. This recipe can be made into a spicy salad by adding more curry, plus some cumin, chili powder and or cayenne pepper.
5. 1/4 cup raisins, grapes, walnuts, almond slivers or chopped apples make nice additions to this salad.
6. If you don't have mango chutney, apricot jam works just fine.

rotisserie chicken, stalks celery, green onions, carrot, ubc, mayonnaise, oranges, curry

Taken from tastykitchen.com/recipes/salads/curried-chicken-salad-4/ (may not work)