Curried Chicken Salad

This is one of my stock recipes, one of those I go to in a pinch. It always turns out well and is tasty. I've varied from my friend's original recipe so I guess you could call it one of "mine" but I think this is one of those that is simply public domain.

Recipe courtesy of: My variation from my friend Toni at work, who got it from a friend at a picnic, who got it from?


Ingredients:

• 1 lb of boneless skinless chicken breasts
• 3 ribs of celery
• 1 bunch green onions
• 1/2 Cup chopped walnuts
• 1 20 oz. can of pineapple tidbits, in juice
  
• 1 lime
• 1/2 Cup Mayonnaise
• 2-3 Tbsp Mango chutney
• 1 tsp Curry powder
• 1 tsp Curry paste

Directions:

1. Boil the chicken breasts until done all the way through, it depends on how large they are and the level of frozen-ness
2. While the chicken is boiling, prepare the dressing by combining the juice and zest from 1 lime, the mayonnaise, chutney, curry powder, and curry paste. Refrigerate until the remained of the ingredients are ready to dress.
3. Peel and slice the celery
4. Wash and finely chop the green onions
5. Drain the pineapple tidbits
6. Once the chicken is cooked, let cool and dice into bite-sized cubes
7. Combine chicken, onions, celery, pineapple, nuts, and dressing and let sit in the refrigerator at least one hour prior to serving

Results:
Tasty as always. Good on a soft roll as a chicken salad sandwich or served on lettuce. Or you can just eat it straight out of the storage container.