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Published in the September 2, 1998 edition of the Los Angeles Times, in the Culinary SOS column, written by Rose Dosti...Ms Dosti writes, "according to caterer and cookbook author, Susan Simon, the salad is an adaptation of the dish created for the luncheon after Queen Elizabeths coronation in 1952>" 1. Heat oil in medium skilled over medium low heat. 2. Add onion and cook until wilted, about 5 minutes. Add chutney, tomato paste, curry powder and salt and cook, stirring occasionally, 7 minutes. Remove from heat and let cool. 3. Place chicken breasts in medium skillet with water to cover. Bring to boil, reduce heat and simmer until chicken is opaque and juices run clean when pricked with fork, about 5 minutes. Remove chicken from skillet and let cool. 4. Puree chutney mixture in food processor until smooth. Add mayonnaise and lemon juice and process until incorporated. Add to chicken and toss to coat well. Garnish with cilantro leaves and ginger sticks if desired. Each serving without cilantro or ginger: 435 calories; 1043 mg sodium; 76 mg cholesterol; 24 grams fat; 29 grams carbohydrates; 27 grams protein; 0.13 gram fiber. Posted to JEWISH-FOOD digest by Harriet Neal
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|Serving Size: 1 Serving (1003g)|
|Recipe Makes: 6|
|Calories from Fat: 535 (37%)|
|Amt Per Serving||% DV|
|Total Fat 59.4g||79 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 634.5mg||195 %|
|Sodium 1363.7mg||47 %|
|Potassium 2231.7mg||59 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 23.4g|
|Protein 189.4g||271 %|
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Calories per serving: 1429
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