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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1. Ingredients:
1/2 cup raisins or dried currants |
about 1/2 cup major grey or other fruit chutney |
3/4 cup sour cream or plain yogurt (regular or nonfat) |
2 tablespoons minced shallot |
1 teaspoon curry powder |
3 cups cooked basmati or other long-grain white rice, warm or cold |
2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey |
salt |
3 to 4 cups butter lettuce leaves, rinsed and crisped |
1/2 cup coarsely chopped roasted, salted almonds |
1 cup thinly sliced or diced bananas |
about 1/4 cup chopped fresh cilantro |
2 limes, rinsed and halved |
hot sauce |
Directions:
1. In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.
2. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.
3. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.
4. Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.
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