Herbed Curry Chicken Salad - cooking recipe

Ingredients

1 egg
1 Tbsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 c. olive oil
1/2 c. safflower oil
1 Tbsp. white wine vinegar
1/4 c. fresh basil
2 Tbsp. fresh mint
1/4 c. sour cream
1 Tbsp. curry powder
Granny Smith apples
pears
diced pineapple
1/2 c. red onion
grapes, halved
1/2 c. toasted almonds
1/2 c. raisins

Preparation

In processor, whirl egg with lemon juice, Dijon mustard and salt for 5 seconds.
With blender on, slowly drizzle in olive and safflower oils.
Add vinegar, basil and mint.
Pulse on and off until herbs are chopped.
Add sour cream and curry; blend well. Cover and refrigerate 1 hour.