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Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing

Source: Salads -- Cooking With Style
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
RECIPE INGREDIENTS
For the Dressing:
3 tablespoons olive oil
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoons apricot jelly or jam
1 tablespoon mango chutney
1/4 cup unsalted macadamia nuts
2 tablespoons raspberry vinegar
1/2 cup  mayonnaise
1/4 cup light cream

4 skinless, boneless, single chicken breasts, poached
1 bunch arugula, washed and stemmed
2 large mangoes, peeled, pitted and sliced
2 large avocados, peeled, pitted and sliced
1 bunch fresh chives, cut into 2 inch lengths, for garnish
Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing Recipe at Cooking.com
DIRECTIONS
FOR THE DRESSING:
Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add the onion and cook until translucent. Add the curry powder and cook, stirring, for 1 minute. Remove from the heat and stir in the apricot jelly or jam and mango chutney, mixing well. Set aside until cool.


In a blender or food processor, process the macadamia nuts briefly until chopped, add the remaining oil and the vinegar and process until well combined.


Add the nut mixture to the cooled onion mixture. Stir in the mayonnaise and cream. Mix well.


Slice the cooked chicken breasts lengthwise into 5 or 6 strips, Combine the arugula, chicken, mango and avocado on individual serving dishes. Spoon some of the dressing on to each serving.


Garnish with the chives and serve immediately.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick, Boneless Spring Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 922
Fat. Total: 61g
Fiber: 9g
Carbohydrates, Total: 39g
Sodium: 417mg
% Cal. from Fat: 60%
Cholesterol: 163mg
Protein: 60g
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