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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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One of the first things I learned when I moved here from Oregon was to make light salads like this. They're practical, easy and delicious. Ingredients:
1/4 cup sour cream |
1/4 teaspoon curry powder |
1/8 teaspoon salt |
1 cup diced cooked chicken |
1 can (8 ounces) pineapple chunks, drained |
1/4 cup chopped green pepper |
1/4 cup frozen or canned crabmeat, drained, flaked and cartilage removed |
1 tablespoon diced pimientos |
2 large avocados, peeled and sliced |
2 tablespoons lemon juice |
lettuce leaves |
red grapes, optional |
Directions:
1. In a large bowl, combine sour cream, curry powder and salt. Add the chicken, pineapple, green pepper, crab and pimientos. Cover and refrigerate for 1-2 hours. Just before serving, toss avocados with lemon juice. Place avocados and crab mixture on lettuce. Garnish with grapes if desired. Yield: 4 servings.
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