Ingredients
6-8 boneless chicken breasts
2 tsp. kosher salt
4 cups bowtie pasta
6 green onions - sliced
4 stalks celery - sliced
50 red grapes - sliced in half
1/2 cup dried cranberries
1 ripe mango - peeled and diced
1 cup carmelized slivered almonds (1/3 c. sugar, 1 cup almonds)
Dressing:
1 cup sour cream
1 cup Hellmans mayonnaise
4 tsp. chicken base
2/3 cup pepper & onion relish (such as Harry & David’s)
1/2 tsp hot sauce
1/2 Major Grey’s chutney
Preparation
Place chicken breasts in small stockpot. Cover with water. Add 2 tsp. chicken base & salt. Boil 20 minutes or until done. Cool 1 hour in water. Remove chicken breasts from water. Add 2 to 3 cups water to broth in pan. Bring to boil. Add pasta and cook until done but slightly firm. Drain and rinse. In large bowl, mix sour cream. mayonnaise, 2 tsp. chicken base, relish, hot sauce and chutney. Add chicken and pasta. Gently toss. Add remaining ingredients. Chill at least 1 hour. Garnish with extra carmelized almonds and dried cranberries. To carmelize almonds: In small saute’ pan, add 1/3 cup sugar. Cook over medium high heat just until sugar begins to melt. Add 1 cup slivered almonds. Stir continually until almonds are light brown. Spoon onto wax paper to cool.
