Chutney Chicken Salad

By devogirl

Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

Ingredients

• 1/2 cup raisins or dried currants
• 1/2 About 1/2 cup Major Grey or other fruit chutney
• 3/4 cup sour cream or plain yogurt (regular or nonfat)
• 2 tablespoons minced shallot
• 1 teaspoon curry powder
• 3 cups cooked basmati or other long-grain white rice, warm or cold
• 2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey
• Salt
• 3 to 4 cups butter lettuce leaves, rinsed and crisped
• 1/2 cup coarsely chopped roasted, salted almonds
• 1 cup thinly sliced or diced bananas
• 1/4 About 1/4 cup chopped fresh cilantro
• 2 limes, rinsed and halved
• Hot sauce

Details

Servings 4

Preparation

Step 1

1. In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.

2. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

3. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

4. Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.