Bridesmaid's Luncheon Chicken Salad

Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America)

Yield: 8-10 servings

This is one of the best chicken salads you will ever eat — on a one to ten scale it’s a fifteen and is the perfect salad for any festive luncheon. (July 2007)

1 1/2 cups Hellmann's Mayonnaise
3/4 cup Major Gray's Chutney
1 tsp curry powder
2 tsp grated lime peel
1/4 cup fresh lime juice
1/2 tsp salt
4 cups cooked, small chunked white meat of chicken
2 (13.25oz) cans pineapple chunks, drained
2 cups sliced celery
1 cup thinly sliced green onions (tops and bottoms)
1/2 cup sliced almonds, toasted

In a very large mixing bowl, combine mayo, chutney, curry, lime peel and juice, and salt. If there are fruit chunks in chutney, slice them as thinly as possible. Blend well, then gently fold in remaining ingredients. Chill 4-6 hours. 

*DO NOT use fresh pineapple in this! The enzymes in the juice break down the chicken, which results in a very strange texture.

NOTE: Can be prepared the night before, just be sure to toss again, going all the way to the bottom to mix in all juices. Serve on crisp, chilled greens.