Recipe: Butterfield’s Chicken Curry Salad

2 quarts water

1/4 cup Sherry wine vinegar

3 whole chicken breasts, skin removed

1 large green pepper, diced

1 large Pippin apple, diced

3 large stalks celery, diced

5 green onions, green part only, sliced

1 cup mango chutney

1 cup plain yogurt

6 tablespoons mayonnaise, preferably homemade

1 tablespoon curry powder, preferably Madras, or to taste

1/4 cup cup raisins

1/2 cup untoasted sliced almonds

1 1/2 teaspoons freshly ground black pepper or to taste

Mixed baby lettuces

Combine water and vinegar in large saucepan. Add chicken, bring to boil, then simmer over medium heat 10 minutes or until chicken is tender. Remove chicken from water and cool, then cut into cubes or pieces.

Combine green pepper, apple, celery, green onions and all but 2 tablespoons chutney in large bowl. Add chicken, yogurt, mayonnaise, curry powder, raisins and almonds. Mix to coat chicken well. Add pepper. Chill 1 hour.

Serve over mixed baby lettuces and garnish each serving with 1 teaspoon of remaining chutney. Makes 6 servings.