Curried Chicken Salad

Yield: about 4½ cups; serves 4 to 6.

¼ cup mayonnaise
3 tablespoons mango chutney, store-bought or homemade
1 tablespoon curry powder
1½ pounds poached chicken, torn into shred or diced
2 celery stalks, diced or sliced
1 apple, peach, or mango, diced
¼ cup chopped fresh cilantro or basil leaves, or a combination, plus additional for garnish

1. Place the mayonnaise, chutney, and curry powder in a medium-size bowl and mix well.

2. Add the remaining ingredients and mix to combine. Cover and refrigerate at least 1 hour and up to overnight. Just prior to serving, garnish with the extra cilantro and/or basil.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)