Ljubica's Curried Chicken Salad

* Exported from MasterCook Mac *

Ljubica's Curried Chicken Salad


Recipe By : Rhona
Serving Size : 8 Preparation Time :0:00
Categories : Lunch Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken breasts -- bone in
salt and pepper
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chutney
1 tablespoon ground ginger
1 tablespoon curry powder
1/2 teaspoon salt
1 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 small pineapples -- green tops intact
2 avocados -- ripe
2 papayas -- ripe
watercress sprigs
*Condiments*
chopped roasted peanuts
chopped hard-boiled eggs
chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until
tender. Cool, bone, and cut into cubes. In a large bowl,
combine mayonnaise, sour cream, chutney, ginger, curry, and
salt. Fold in chicken, celery, and onions. Chill for 2 hours
and adjust seasonings. Cut pineapples, including the green
tops, in half lengthwise and carefully cut out fruit, leaving
shells approximately 1/2 inch thick. Cut some of the fruit into
small slices and reserve for garnish. Just before serving, peel
and dice avocados and papayas, fold into chicken mixture. Mound
into the pineapple shells and garnish with reserved pineapple
slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about
2-2.5 lbs. We also skip the pineapple boats and watercress, mix
the harboiled egg in from the start, and serve the salad in one
bowl with the peanuts and bacon sprinkled on top. Rhona notes
that this salad is also good with salmon instead of chicken.


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Per serving: 563 Calories; 43g Fat (69% calories from fat); 31g
Protein; 14g Carbohydrate; 110mg Cholesterol; 412mg Sodium


Peter Link
<nurppl@nurse.emory.edu>