This is a wonderful salad for summer entertaining. It can be a meal in itself or a side dish.
3 cups cooked chicken, cooled
1cup peeled and chopped celery
1 mango, peeled and chopped (or peach or nectarine)
1 can water chestnuts sliced or chopped
¼ cup chopped scallions
¼ cup chopped green pepper
¼ cup chopped macadamia nuts (or cashews or peanuts)
Mix all of the above ingredients in a bowl and mix with the dressing below.
¾ cup mayonnaise
1-2 Tablespoon chutney (Major Grey/pineapple is nice)
1 Tablespoon lemon juice
Cream Cheese Crust:
1 cup flour
1 cube butter
3 oz. cream cheese
1 teaspoon curry powder
Combine flour, butter, cream cheese, curry powder and salt in a food processor or mixer. Mix until barely sticks together. Form into a ball and chill ½ hour before rolling out. Place in 10” flan ring. Completely blind bake with dull side of foil on top of pastry with weights on top of the foil and bake at 425 o F for 10 – 12 minutes. Remove from oven. Take out weights and foil and prick crust with a fork. Cook for another 10 minutes until fully cooked. Fill crust with chicken/dressing mixture while pastry is still in flan ring.
1 mango, sliced
Decorate with mango slices in a fan shape over the salad.
Serves 6 to 8