• 2 cups chopped cooked chicken breasts
• ¼ cup chopped scallions
• 1 tablespoon curry powder
• ½ cup mayonnaise
• ¾ cup mango chutney
• ¼ cup dried currants
• ½ cup cooked, well-drained, firm Lentils
• 1 tablespoon chopped fresh cilantro
• 6 cups chopped bitter salad greens (such as chicory, radicchio, endive)
• 2 tablespoons toasted coconut

Place chicken, scallions, curry powder, mayonnaise and chutney in a food processor fitted with the metal blade. Chop, using quick on-and-off turns, until just combined. Do not puree. Place in a medium-sized mixing bowl and toss in currants, lentils and cilantro. Cover and refrigerate for 1 hour to allow flavors to blend.

Place a small mound of mixed greens on serving plates. Top with a mound of chicken chutney and sprinkle with toasted coconut. Serve immediately.

Chicken Chutney can also be served on individual leaves of endive, radicchio or Boston lettuce, or on date-nut or pumpernickel bread triangles. Sprinkle the tops of each with toasted coconut.