 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A tropical dinner salad for hot summer nights, a make ahead buffet dish assembled just before serving or a an elegant lunch served in melon halves. If you have never used chutney as an ingredient, you are in for a special treat. Ingredients:
6 boneless skinless chicken breast halves, cooked,diced and chilled |
1 1/2 cups sour cream |
1/2 cup chutney, chopped finely (i use major grey's) |
1 teaspoon curry powder, to taste |
1/4 teaspoon ground ginger |
1/4 cup finely chopped celery |
1/4 cup toasted shredded coconut |
4 cups salad greens |
1 cantaloupe, seeded,peeled and sliced |
Directions:
1. In a small bowl, mix together sour cream, chutney, curry and ginger until well combined.
2. Place chicken, celery and coconut in a large bowl, add sour cream mixture, toss to combine and chill until serving time.
3. To serve, place salad greens on a platter or individual dinner plates, top with chicken and garnish with cantelope.
|
|