Featured Recipe: Bombay Chicken Salad

Bombay Chicken Salad

Yields 4 Servings

4 - 5 oz. chicken breast (grilled and diced into ½ inch cubes)
½ cup mayonnaise
¼ cup mango chutney
1 oz. pineapple juice
1 TBSP curry powder
½ tsp turmeric
½ cup diced celery
¼ cup diced onion (or less, depending on preference)
½ of a lime, juiced
Salt and Pepper to taste

Grill chicken breast. Cool for 15 minutes. Dice into ½ inch cubes. Set aside. Mix remaining ingredients in a bowl. Incorporate chicken until well mixed. Refrigerate for 30 minutes. Serve as a sandwich or with fresh cut fruit and banana-nut bread.