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Name: Ljubicas Curried Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Chutney; 1/2 ts Salt; 2 Avocados; ripe; 1 c Mayonnaise; 1/4 c Thinly sliced green onions; 1 tb Ground ginger; Watercress sprigs; 1 tb Curry powder; 4 sm Pineapples; green tops; 2 Papayas; ripe; Chopped hard-boiled eggs; 1/2 c Sour cream; 1 c Thinly sliced celery; *Condiments*; Salt and pepper; Chopped cooked bacon; Chopped roasted peanuts; 3 lb Chicken breasts; bone in

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INGREDIENTS

1/4 c Chutney
1/2 ts Salt
2 Avocados; ripe
1 c Mayonnaise
1/4 c Thinly sliced green onions
1 tb Ground ginger
Watercress sprigs
1 tb Curry powder
4 sm Pineapples; green tops
2 Papayas; ripe
Chopped hard-boiled eggs
1/2 c Sour cream
1 c Thinly sliced celery
*Condiments*
Salt and pepper
Chopped cooked bacon
Chopped roasted peanuts
3 lb Chicken breasts; bone in

Servings

INSTRUCTIONS

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.

NOTES

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Ljubicas Curried Chicken Salad

1/4 c Chutney
1/2 ts Salt
2 Avocados; ripe
1 c Mayonnaise
1/4 c Thinly sliced green onions
1 tb Ground ginger
 Watercress sprigs
1 tb Curry powder
4 sm Pineapples; green tops
2 Papayas; ripe
 Chopped hard-boiled eggs
1/2 c Sour cream
1 c Thinly sliced celery
 *Condiments*
 Salt and pepper
 Chopped cooked bacon
 Chopped roasted peanuts
3 lb Chicken breasts; bone in

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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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 8 Servings

Calories: 313
Calories from Fat: 197 (63%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 10.7g
Cholesterol 20.9mg		6 %
Sodium 468.7mg		16 %
Potassium 131.6mg		3 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 28.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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