Ingredients:

• 500 gms – skinless, boneless Chicken breast halves
• 1/4 cup – mayonnaise
• 2 tbsp – Mango chutney
• 1/4 cup – coriander leaves, cut
• 3 Celery stalks, thinly sliced
• 1/3 cup – Curd
• 1 big size mango, diced
• 2 tbsp – sliced almonds, toasted
• Lettuce leaves
• Other Ingredients:
• 2 tbsp – Lemon juice
• 1/4 tsp – ground black pepper
• 1 tsp – curry powder

Method:

1. Take one tsp salt and enough water to cover the chicken by one inch in a saucepan. Add chicken and boil over high flame heat.
2. Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through.
3. Cool for about 30 minutes.
4. In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper and half tsp salt.
5. Drain chicken and slice into bite size pieces.
6. Toss chicken, mango, celery and coriander with dressing.
7. Line platter with lettuce and top with almonds.