Chutney Curry Chicken Salad

• 2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken)
• 1 cup rice, dry
• 1 (8 ounce) can water chestnuts, sliced
• 1 bunch green onion, white to light green parts, diced
• 2 cups Hellmann's mayonnaise, Light
• 8 -12 ounces chutney, Major Grey's, with mango- spicy
• 3 teaspoons curry powder (Penzey's Maharajah Curry)
• 12-34 cup almonds (sliced or slivered)
• 12 cup currants (optional) or 12 cup raisins (optional)

1. Cook rice on stovetop in your preferred way.
2. While rice cooks, chop chicken.
3. Slice water chestnuts into slivers.
4. Dice the green onions.
5. Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn.
6. About 10 minutes on medium heat.
7. When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly.
8. Refrigerate an hour or so.
9. Eat in sandwiches or atop crackers.
10. We like it on plain water crackers.

chicken, rice, water chestnuts, green onion, mayonnaise, chutney, curry powder, almonds, currants

Taken from www.food.com/recipe/chutney-curry-chicken-salad-352547 (may not work)