Chicken Chutney Salad

2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds


Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt



Toss together first 6 ingredients.
Combine and add the remaining ingredients.

Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.

Patricia Pomeroy Durrett, Audrey's sister