Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Whole large skinless 2 tb Curry powder
-boneless chicken breasts 3/4 c Dried cherries*, dried
2 lg Celery stalks -cranberries*, or raisins
1 c Light mayonnaise or light Cider vinegar
-whipped salad dressing 3 Medium-sized avocados
1/2 c Milk

Chicory leaves for garnish (Optional)

* Note: Dried cherries and dried cranberries are available in some
specialty gourmet stores or order from: American Spoon Foods, Inc.,
P.O. Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886)

ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch
skillet over high heat, heat chicken and 1/2 inch water to boiling.
Reduce heat to low, cover and simmer for 5 to 10 minutes until juices
run clear when chicken is pierced with a knife. With a slotted
spoon, remove chicken to plate; cool until easy to handle.

Meanwhile, thinly slice celery. In a large bowl, stir celery, light
mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2
tablespoons cider vinegar. Cut avocados into large chunks. Toss
avocado chunks with 2 tablespoons cider vinegar in a large bowl.

Cut cooked chicken breasts into bite-sized chunks; toss with the
mayonnaise mixture.

To serve, arrange chicken mixture and avocado chunks on a large
platter. Sprinkle chicken mixture with remaining dried cherries.
Garnish with chicory leaves.

Makes 8 main-dish servings.

[ GOOD HOUSEKEEPING; August 1990 ]

Posted by Fred Peters.

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