Title: Bridesmaids' luncheon chicken salad
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------PART A--------------------------------
  1 1/2 c  HELLMANN’S MAYONNAISE
    3/4 c  MAJOR GRAY’S CHUTNEY. (IF
           -THERE ARE FRUIT CHUNKS IN
           -THE CHUTNEY, SLICE THEM AS
           -THINLY AS POSSIBLE.)
      1 ts CURRY POWDER
      2 ts GRATED LIME PEEL
    1/4 c  FRESH LIME JUICE
    1/2 ts SALT

MMMMM---------------------------PART B--------------------------------
      4 c  COOKED; SMALL CHUNKED WHITE
           -MEAT OF CHICKEN
      2 cn CHUNKED PINEAPPLE (13 1/4
           -OZ. SIZE OR NEAR), DRAINED
      2 c  DIAGONALLY SLICED CELERY
      1 c  THINLY SLICED GREEN ONIONS;
           -TOPS AND BOTTOMS
    1/2 c  TOASTED WHOLE OR SLICED
           -BLANCHED ALMONDS
 
  This is one of those recipes that goes way back. Many years ago a
  friend of mine, now deceased, gave me a version of this little ditty,
  and I embroidered on it until I came up with this. It is one of the
  best chicken salads you will ever eat and is one of the most
  requested, and most widely used of all my recipes. Very seldom a week
  goes by that I don’t receive compliments on it. I have demonstrated
  it in cooking classes, prepared it on television, and married off
  more than a few brides on it. On a one to ten scale it is a fifteen
  and is the perfect salad to prepare for a "bridesmaids’ luncheon" or
  for any other festive luncheon.
  
  Into a really LARGE mixing or salad bowl combine part "A". Blend well
  and then gently fold in part "B". Chill for 4 to 6 hours. Serve on
  crisp, chilled salad greens.
  
  Guaranteed to bring rave reviews
  
  TIP: Can be prepared the night before. Just be sure to toss again
  before serving, and be sure to go all the way to the bottom of the
  container to mix in all juices when tossing for the final time.
  
  Yield: 8 to 10 generous servings.