Tangy Curried Chicken Salad

This recipe creates a filling healthy dish that is a perfect for a luncheon.

- 2 cups chicken, chopped
- 1 cup celery, sliced
- ¼ cup salted peanuts, chopped
- ½ cup green onions, sliced
- 2 cups pineapple, chopped
- 1 cup unpeeled apple, cubed

Dressing
- 3 tablespoons SchoolHouse Kitchen^® Bardshar Chutney
- ½ teaspoon curry powder
- ¼ teaspoon salt
- 1 teaspoon lemon or lime zest
- 1 tablespoon lemon or lime juice

Mix first six ingredients in a bowl. Mix dressing ingredients and pour over salad. Serve on a bed of Boston lettuce. Garnish with strawberries.

Add some yogurt or mayonnaise at the end for a creamy salad.

Serves 4-6