Glancy Family Cookbook

Victoria's Curry Chicken Salad

4 boneless chicken breast halves

1/2 cup toasted pecans, coarsely chopped

1/2 cup celery, thinly sliced

2 tbsp onion, grated

1/2 cup mayonnaise

3 tbsp sour cream

2 tbsp chopped chutney

1 tsp curry powder, or more to taste

salt, to taste

Poach chicken breast halves in seasoned simmering water for 15 minutes.

Cool chicken, then cut into small cubes.

Mix chicken, pecans, celery, and onion together.

In a small bowl, mix mayonnaise, sour cream, chutney, curry powder, and salt to taste.

Mix into salad ingredients, cover, and chill for several hours or overnight.

Serve on small rolls or in puff pastry cups.