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Active Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4
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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 |
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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.
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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.
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Add the nut mixture to the cooled onion mixture. Stir in the mayonnaise and cream. Mix well.
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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.
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Garnish with the chives and serve immediately.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 922 |
Fat. Total: | 61g |
Carbohydrates, Total: | 39g |
| Cholesterol: | 163mg |
Sodium: | 417mg |
Protein: | 60g |
| Fiber: | 9g |
% Cal. from Fat: | 60% |
Fat, Saturated: | 0g |
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