4 c. cooked white meat of chicken, cut in lg. bite-size pieces
2 c. diagonally sliced celery
4 green onions with tops, sliced
1 (5 oz.) can sliced water chestnuts, drained
Boston or Romaine lettuce leaves
2 hard-boiled eggs, quartered
1-2 tomatoes, cut in wedges

In large bowl combine chicken, celery, green onions and water chestnuts. Line a bowl or platter with lettuce leaves. Pour dressing over salad and toss to coat. Spoon the salad into the center and smooth it over like a mound. Arrange the egg and tomato wedges around the edge of the salad. Serves 4-6.

DRESSING:

1 c. mayonnaise
1/4 c. chopped mango chutney
1/4 c. fresh lime juice
2 tsp. grated lime peel
1/2 to 1 tsp. curry powder
1/2 tsp. salt

In a jar with tight fitting lid, combine all ingredients and shake to blend well.