Chicken Salad with Creamy Curry Dressing

• boneless skinless chicken breast halves, cooked and chilled↗6 -8
• vegetable oil↗2 tablespoons
• medium white onions, diced↗2
• curry powder↗1 tablespoon
• tomato ketchup↗1⁄4 cup
• apricot jam↗4 teaspoons
• mango chutney (mild or hot, your choice)4 teaspoons
• oil-based mayonnaise↗1⁄2 cup
• low-fat whipping cream↗1⁄2 cup
• Serve with your choice of
• sliced peeled mango
• sliced peeled peach
• sliced crisp granny smith apple
• seedless grapes↗
• cashew nuts or walnuts↗

Step-by-step instructions

1. 1

   Heat the oil over moderate heat and add the onions.

2. 2

   Cook until softened, then remove from heat.

3. 3

   If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.

4. 4

   Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.

5. 5

   When this mixture is cool, fold it into the mayonnaise.

6. 6

   Lightly whip the cream, and fold through as well.

7. 7

   On a large serving dish, spread some of the creamy curry dressing over the base.

8. 8

   Arrange the chicken fillets over the dressing.

9. 9

   Spoon remaining dressing over the chicken, enough to coat each portion.

10. 10

    Chill for several hours to allow flavors to blend.

11. 11

    Just before serving, surround the chicken with the fruit of your choice.

12. 12

    Garnish with sprigs of cilantro.

13. 13

    Hand nuts around separately for each person to sprinkle on their own portion.