Bombay Chicken Salad - cooking recipe

Ingredients

1/4 c. sour cream or unflavored yogurt
1/4 c. mayonnaise
1/2 tsp. curry powder
2 1/2 c. cooked chicken breasts, cubed
1/2 c. Major Grey's chutney, chopped
1/2 c. coconut, lightly toasted
1 1/2 c. seedless green grapes
1/4 c. sliced green onions (including tops)
1 c. diced celery
2 to 2 1/2 oz. sliced or slivered almonds, toasted lightly
4 to 5 ripe peaches, peeled and sliced
1/4 c. lemon juice or orange juice
8 to 10 lettuce leaves

Preparation

Combine sour cream, mayonnaise and curry powder. Toss gently with remaining ingredients, except almonds, peaches, fruit juice and lettuce. Chill several hours before serving.
Dip peaches in fruit juice to prevent turning brown.
Mound chicken salad on lettuce leaves and surround with drained peach slices.
Top with almonds.
Serves 8 tol 10.