The Lunch Box’s Mango Currie Chicken Salad
4 to 5 lbs. (including bones) chicken breasts, poached and chilled
1 large red bell pepper, seeded, deveined and chopped
8 1/2 oz. jar Mango Chutney
1 1/2 Tbsp. Curry Powder
1 1/2 C. Mayonnaise
Bring large pot of salted water to rapid boil. Add broccoli and cook until crisp tender (about 1 minute). Drain, then place in cold water to prevent further cooking. Drain again, pat dry.
Skin and debone chicken. Cut meat into bite-size chunks.
Combine chicken, broccoli and red bell pepper and toss gently. Blend in sauce and mix gently again. Chill well and serve.