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Curried
Chicken Apricot Salad
4 chicken breasts, skinned & boned
4 tablespoons sweet butter
1 cup plain yogurt
1/4 cup curry powder
Salt to taste
Freshly ground black pepper to taste
1/2 pound seedless green grapes
2 cups julienned dried apricots
2 cups drained mandarin orange sections
1 cup cashews
1/2 cup apricot liqueur (or orange liqueur)
1 head leafy lettuce, washed & dried
Directions:
Cut chicken
breasts in 1 inch cubes. Melt butter in large skillet. Add chicken and
cook over moderately low heat, turning often, until the cubes are firm but
not brown (7 to 10 minutes). Transfer the chicken, using a slotted spoon,
to a mixing bowl.
In small bowl, combine yogurt and curry powder. Mix well. Add mixture to
chicken. Season with salt and pepper and more curry, if desired.
Add grapes, apricots, mandarin orange sections, cashews and apricot
liqueur (not brandy) to the chicken. Toss until all ingredients are well
coated. Chill for at least 1 hour.
Line serving dish with lettuce leaves. Mound salad on lettuce and serve.
Garnish with additional fruit, if desired. Curried Apricot Chicken
Salad serves/makes 4
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