Chicken & Summer Fruit Salad
Cherries and apricots in this salad make it light and refreshing!
Preparation time: 15 to 20 minutes
Microwaving time: 6 to 8 minutes
1/2 cup slivered blanched almonds
Chutney Dressing
Micro-steamed Chicken Breasts, cut into bite-size chunks
1/2 cup pitted, halved sweet cherries
4 to 6 firm-ripe apricots, pitted and cut into bite-size slivers
1/4 cup sliced green onions (including tops)
Salt
1 large firm-ripe avocado
3 to 4 cups watercress sprigs, washed and crisped
Orange wedges
Spread almonds in an 8- or 9-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Set aside
Prepare Chutney Dressing (see below). In a large bowl, combine chicken, cherries, apricots, onions, and dressing. Season to taste with salt. (At this point, you may cover and refrigerate for up to 3 hours.)
Pit, peel, and slice avocado. Line 6 plates with watercress; mound chicken salad in center. Arrange avocado slices around salad. Garnish with almonds and orange wedges. Makes 6 servings.
Chutney Dressing. In a small bowl, stir together 1/2 cup each mayonnaise and sour cream; 2 tablespoons Major Grey’s chutney, coarsely chopped; 1 teaspoon grated orange peel; and 1/2 teaspoon ground nutmeg.
