Chutney Chicken Salad

Recipe By: Linda Jibson
Serving Size: 1

• 1 Cup mayonnaise
• 1/4 Cup chutney, chopped
• 1 Teaspoon curry powder
• 2 Teaspoons grated lemon peel
• 1/2 Cup sliced green onions
• 1/4 Cup fresh lime juice
• 1/2 Teaspoon salt
• 4 Cups chicken, cooked and in pieces
• 1/2 pineapple, fresh, cut into pieces
• 1/2 Cup almonds, slivered

This salad should not be ixed longer than 2 -3 hours before servingCombine mayonnaise, chutney, curry, lime peel, line juice and salt. Toss together other ingredients except almonds. Refrigerate until serving. Sprinkle almonds.