Chicken Salad With Creamy Curry Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 -8 boneless skinless chicken breast halves, cooked and chilled
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 1 tablespoon curry powder
• 1/4 cup tomato ketchup
• 4 teaspoons apricot jam
• 4 teaspoons mango chutney (mild or hot, your choice)
• 1/2 cup oil-based mayonnaise
• 1/2 cup low-fat whipping cream
• sliced peeled mango
• sliced peeled peach
• sliced crisp granny smith apple
• seedless grapes
• cashew nuts or walnuts

Recipe

• 1 heat the oil over moderate heat and add the onions.
• 2 cook until softened, then remove from heat.
• 3 if the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
• 4 add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
• 5 when this mixture is cool, fold it into the mayonnaise.
• 6 lightly whip the cream, and fold through as well.
• 7 on a large serving dish, spread some of the creamy curry dressing over the base.
• 8 arrange the chicken fillets over the dressing.
• 9 spoon remaining dressing over the chicken, enough to coat each portion.
• 10 chill for several hours to allow flavors to blend.
• 11 just before serving, surround the chicken with the fruit of your choice.
• 12 garnish with sprigs of cilantro.
• 13 hand nuts around separately for each person to sprinkle on their own portion.