Curry Chicken Salad

16 oz Skinless chicken breasts

2 Stalks celery, minced

3 tb Mayonnaise

2 tb Mild mango chutney

2 ts Hot curry powder

1 tb Minced roast unsalted nuts

1 Head Boston lettuce

Tomato Parsley Place chick breasts in large saucepan with water to cover. Boil over medium heat for 30 minutes or cooked through. Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder & nuts together. Cut meat into 1/2 inch pieces and place in glass bowl. Add mayonnaise mixture, stirring to make sure all chicken pieces are well coated. Cover with plastic wrap & refrigerate for an hour. When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top. Garnish with parsley & tomatoes. 223 calories per serving