Peachy Chicken Salad

Ingredients

• 8 ounce water chestnuts drained chopped canned
• 4 cups chicken breast cooked chopped (skinned before cooking and without salt)
• 2 tablespoons gingerroot minced peeled
• 2 tablespoons soya sauce low-sodium
• 9 ounce mango chutney 
• 1 cup peaches frozen thawed chopped
• 1 cup bell pepper sweet red chopped

Equipment

• bowl
• sauce pan

Directions

1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, 10 to 15 minutes or until thickened, stirring often.
2. Let cool.
3. Combine cooled chutney mixture, chicken, red pepper, and water chestnuts in a large bowl, stirring well. Cover and chill thoroughly.
4. Serve on lettuce-lined salad plates, if desired.