Chicken Salad with Creamy Curry Dressing
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 6 -8 boneless skinless chicken breast halves, cooked and chilled
- 2 tablespoons vegetable oil
- 2 medium white 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
-
Serve with your choice of
- sliced peeled mango
- sliced peeled peach
- sliced crisp granny smith apple
- seedless grapes
- cashew nuts or walnuts
directions
- Heat the oil over moderate heat and add the onions.
- Cook until softened, then remove from heat.
- If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
- Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
- When this mixture is cool, fold it into the mayonnaise.
- Lightly whip the cream, and fold through as well.
- On a large serving dish, spread some of the creamy curry dressing over the base.
- Arrange the chicken fillets over the dressing.
- Spoon remaining dressing over the chicken, enough to coat each portion.
- Chill for several hours to allow flavors to blend.
- Just before serving, surround the chicken with the fruit of your choice.
- Garnish with sprigs of cilantro.
- Hand nuts around separately for each person to sprinkle on their own portion.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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