Chicken Salad with Mango Chutney

Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half. Yield: 6 servings Per serving: 409 Calories (kcal); 47g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9320 Converted by MM_Buster v2.0n.