Hawaiian Chicken Salad
3 whole chicken breast, skinned & boned
1 1/2 cups sour cream
1/2 cup chutney, fine chopped
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup toasted shredded coconut
3 melons
4 cups shredded lettuce (optional)
Place chicken on steamer rack over 1 cup boiling water. Cover and
steam 15 minutes or until cooked through, but still moist. Dice or
shred meat. Combine sour cream, chutney, curry powder and ginger
until mixed. Mix dressing with chicken and coconut. Chill.
Cut cantaloupes, honeydew melons or papayas in
halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and
garnish with slices of fruit. |