Makes 4 servings

INGREDIENTS

1/2 cup reduced-calorie mayonnaise

2 tablespoons chopped chutney

1 teaspoon grated lime zest

1 teaspoon salt

1 teaspoon curry powder

1 tablespoon lime juice

2 cups diced cooked chicken

1 cup sliced celery

1/4 cup chopped red onion

1 1/2 pints hulled fresh Oregon strawberries, divided

Lettuce leaves

In large bowl, combine mayonnaise, chutney, lime zest, salt, curry powder and lime juice. Add chicken, celery and onion; toss, cover and chill.

Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture.

Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries.

NUTRITIONAL ANALYSIS - Calories: 271 (30% from protein, 26% from carbohydrate, 44% from fat) Protein: 20 grams Fat: 13 grams Cholesterol: 68 mg Carbohydrate: 18 grams Sodium: 813 mg

 Exchanges: 1/2 vegetable, 1 fruit, 2 1/2 meat, 1 1/2 fat

As published in the Oregonian, June 1, 1993