*  Exported from  MasterCook Mac  *
                      Ljubica’s Curried Chicken Salad
 Recipe By     : Rhona
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Lunch Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        chicken breasts -- bone in
                         salt and pepper
    1      cup           mayonnaise
      1/2  cup           sour cream
      1/4  cup           chutney
    1      tablespoon    ground ginger
    1      tablespoon    curry powder
      1/2  teaspoon      salt
    1      cup           thinly sliced celery
      1/4  cup           thinly sliced green onions
    4      small         pineapples -- green tops intact
    2                    avocados -- ripe
    2                    papayas -- ripe
                         watercress sprigs
                         chopped roasted peanuts
                         chopped hard-boiled eggs
                         chopped cooked bacon
 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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 Per serving: 563 Calories; 43g Fat (69% calories from fat); 31g 
 Protein; 14g Carbohydrate; 110mg Cholesterol; 412mg Sodium
 Peter Link