Main-Dish Chicken Salad
|Garlic powder||1⁄8 Teaspoon|
|Beau monde seasoning||1⁄8 Teaspoon|
|Canola oil||2 Tablespoon|
|Golden raisins||1⁄8 Cup (2 tbs)|
|Chopped dried apricots||1⁄8 Cup (2 tbs)|
|Cooked rice||1 1⁄4 Cup (20 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Toasted cashews||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Plain yogurt||2 Tablespoon|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Curry powder||2 Teaspoon (Enough Amount To Taste)|
Rinse the chicken and pat dry.
Season with the garlic powder, salt, pepper and Beau Monde seasoning.
Cut into bite-size pieces and stir-fry in canola oil in a wok until golden brown.
Reduce heat to low.
Stir in the raisins and apricots and heat until warmed.
Remove the chicken mixture to a large bowl.
Add the rice, green onions and cashews.
Blend the sour cream, yogurt, chutney and curry powder together in a small bowl.
Drizzle the sour cream mixture over the chicken mixture and mix well.