- 8 cups shredded meat from rotisserie-roasted chickens
- 4 medium celery stalks, diced
- 4 green onions, thinly sliced
- 1 3/4 cups reduced-fat mayonnaise
- For Curried Chicken Salad:
- 4 tablespoons mango chutney
- 2 teaspoons curry powder
- 6 tablespoons pine nuts, toasted
- salt
- For Classic Chicken Salad:
- 3 tablespoons lemon juice
- 1/2 cup torn fresh basil leaves
- 6 tablespoons slivered almonds, toasted
- salt
- freshly ground black pepper
- Mix chicken, celery, green onions and mayonnaise in a large bowl. Transfer half the salad to a separate bowl.
- To make the Curried Chicken Salad: stir chutney, curry powder and pine nuts into one of the salads. Season with salt to taste.
- To make the Classic Chicken Salad: stir lemon juice, basil and almonds into the other salad. Season with salt and pepper to taste.
- Cover and chill the salads. Serve one after 15 minutes; keep the other one refrigerated for another meal.