Pecan-Chutney Chicken Salad

To Prepare Chicken:

8 boneless chicken-breast halves
3 large ribs celery, thinly sliced
1/2 cup Italian parsley, finely chopped
1 cup pecans, broken into pieces
Salt
Freshly ground black pepper
Olive oil

Place chicken on greased baking sheet and drizzle with olive oil.
Season chicken lightly with salt and pepper.
Bake in a preheated 400 degree oven for 20 to 25 minutes until done.
Cool chicken slightly.
While still warm, shred chicken into bite-size pieces using your hands.
Place in large mixing bowl.
Add celery, parsley, and pecans.

To Prepare Dressing:

1/2 cup Major Gray's Mango Chutney
1 1/2 teaspoons Penzeys Maharajah Curry Powder
1/2 cup Hellmann'sŪ mayonnaise (low fat, if preferred)
1/2 cup sour cream (low fat, if preferred)

In a small bowl, mix chutney and curry powder, blending well.
Add mayonnaise and Sour cream.
Mix thoroughly.

To Make Chicken Salad:

Pour dressing over chicken mixture and toss to evenly coat.
Cover and refrigerate for at least 4 hours before serving.

Chinese Cole Slaw

1 Pkg. Angel Hair Cole Slaw (Regular Cole Slaw)
2 Pkg. Ramen Noodles (Chicken or shrimp)
3 Green Onions
1 Cup Sunflower Seeds
1/2 Cup Toasted Slivered Almonds

Dressing:

2 Pkg. Seasoning from Noodles
1/2 cup Sugar
1/2 cup white vinegar
1/2 cup oil

Cook Noodles without sauce.
Add other ingredients and marinate 4 hours.