4 c. cooked cubed chicken breast
2 c. celery
4 green onions, sliced
5 oz. drained, sliced water chestnuts
8 slices bacon, cooked, crumbled
1/2 c. slivered almonds, toasted
2 avocado wedges, sliced (optional)

DRESSING:

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

For more moist salad either cut chicken down to 2 cups or double dressing recipe.

Toast almonds in oven at 350 degrees for about 2-3 minutes or until lightly browned. Set aside.

Mix salad ingredients except for bacon, almonds and avocado. Mix together dressing ingredients.

Mix dressing into chicken mixture and coat well line plates or bowl with curly type lettuce and mound salad onto lettuce. Sprinkle mounds with bacon and almonds. Surround with avocado (optional). Great serve with fresh baked croissants.