Bombay Salad
1 cup sour cream
1/3 cup finely chopped Major Grey’s chutney
1 teaspoon curry powder
1 tablespoon lime juice
1/3 cup toasted shredded coconut
1/4 cup toasted almonds, slivered
2 cups cooked chicken, or turkey
leaf lettuce
3 fresh California peaches, sliced (2 cups)
4 fresh California plums, sliced (1 3/4 cups)
1 kiwi, pared, sliced
Combine sour cream, chutney, curry, lime juice, 1/4 cup coconut and almonds until mixed. Mix 3/4 cup of this dressing with chicken; chill.
Line salad bowl or platter with lettuce and pile 1 quart torn lettuce in center. Pile chicken mixture into center of bowl.
Arrange peaches, plums and kiwi in an attractive manner around chicken mixture.
Sprinkle remaining toasted coconut over salad. Serve remaining dressing on the side.
Serves 4
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