Ingredients:
6 boneless skinless chicken breast halves, cooked,diced and chilled
1 1/2 cups sour cream
1/2 cup chutney, chopped finely ( I use Major Grey’s)
1 teaspoon curry powder, to taste
1/4 teaspoon ground ginger
1/4 cup finely chopped celery
1/4 cup toasted shredded coconut
4 cups salad greens
1 cantaloupe, seeded,peeled and sliced
Directions:
In a small bowl, mix together sour cream, chutney, curry and ginger until well combined.
Place chicken, celery and coconut in a large bowl, add sour cream mixture, toss to combine and chill until serving time.
To serve, place salad greens on a platter or individual dinner plates, top with chicken and garnish with cantelope.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.