Mango Curried Chicken Salad

• 5 Tbsp. curry powder
• 1 cup extra virgin olive oil
• 1 gal. Random chicken breasts, cooked, cut into 1/2-inch cubes
• 2 qt. celery, finely chopped
• 2 qt. green onions, chopped
• 3 cups GREY POUPON Classic Dijon Mustard
• 2 cups Mango chutney
• - salt
• - pepper

1. Bloom curry powder in olive oil in small saute pan on medium heat for 1 to 2 minutes or until bubbly.
2. Remove from heat; set aside.
3. Toss chicken, celery and onions in large bowl.
4. Mix curried oil, mustard and chutney.
5. Season with salt and pepper to taste.
6. Pour over chicken mixture; toss to coat.
7. Cover and refrigerate at least 1 hour for flavors to blend.

curry powder, extra virgin olive oil, chicken breasts, celery, green onions, poupon, mango, salt, pepper

Taken from www.kraftrecipes.com/recipes/-1819.aspx (may not work)