1/4 cup mayonnaise
2 tbsp mango chutney
Lettuce leaves
500 gms. skinless, boneless chicken breast halves
1/4 cup coriander leaves, cut
3 celery stalks, thinly sliced
1/3 cup curd
1 big size mango, diced
2 tbsp sliced almonds, toasted
2 tbsp Lemon juice
1/4 tsp ground Black Pepper
1 tsp Curry powder
Preparation Method: 
1. Take one tsp salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high flame heat. 2. Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through. 3. Cool for about 30 minutes. 4. In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper, and half tsp salt. 5. Drain chicken and sliced into bite size pieces. 6. Toss chicken, mango, celery, and coriander with dressing. 7. Line platter with lettuce. 8. Top with salad, and almonds, if using.
Chef's Name: 
Rehana Khambaty