Curried Chicken & Fruit Salad
|Plain yogurt||1⁄2 Pint (1 Cup)|
|Major grey chutney||3 Tablespoon, chopped|
|Curry powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic salt||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||To Taste (Cayenne)|
|Cooked chicken pieces/Cold cooked turkey pieces||3 Cup (48 tbs) (Cold, Bite Size Pieces)|
|Green pepper||1 Small, seeded and coarsely chopped|
|Canned mandarin oranges||11 Ounce, drained well (1 Can)|
|Canned pineapple chunks in juice||8 Ounce, drained well (1 Can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Butter lettuce leaves||4|
|Roasted salted peanuts/Roasted salted almonds / cashews||1⁄2 Cup (8 tbs), coarsely chopped|
In a small bowl, stir together yogurt, chutney, curry powder, coriander, garlic salt, and mustard.
Season to taste with red pepper, adding a pinch at a time; set aside.
In a large bowl, combine chicken, green pepper, oranges, pineapple, raisins, and onions.
Cut bananas into 1/4-inch-thick slices; stir in.
Pour yogurt dressing over mixture and stir gently.
On each of 4 salad plates, arrange 2 or 3 butter lettuce leaves.
Distribute chicken salad evenly atop lettuce; sprinkle with peanuts.