Bombay Salad - cooking recipe

Ingredients

Dressing
1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
Salad
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Preparation

Combine sour cream, chutney, curry and lime juice. Mix well.
In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
Cover and chill chicken mixture and remaining dressing.
To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
Stir coconut and almonds into chicken mixture.
Spoon mixture into center of bowl or platter.
Arrange melon slices around chicken mixture.
Serve remaining dressing on the side.