16 oz Skinless chicken breasts

      2    Stalks celery, minced

      3 tb Mayonnaise

      2 tb Mild mango chutney

      2 ts Hot curry powder

      1 tb Minced roast unsalted nuts

      1    Head Boston lettuce

           Tomato
           Parsley
  Place chick breasts in large saucepan with water to cover. Boil over medium
  heat for 30 minutes or cooked through.
  Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder &
  nuts together.
  Cut meat into 1/2 inch pieces and place in glass bowl.  Add mayonnaise
  mixture, stirring to make sure all chicken pieces are well coated. Cover
  with plastic wrap & refrigerate for an hour.
  When ready to serve, arrange lettuce leaves on a platter and mound the
  chicken salad on top.  Garnish with parsley & tomatoes.
  223 calories per serving