Chicken Salad With Creamy Curry Dressing - cooking recipe

Ingredients

6 -8 boneless skinless chicken breast halves, cooked and chilled
2 tablespoons vegetable oil
2 medium white onions, diced
1 tablespoon curry powder
1/4 cup tomato ketchup
4 teaspoons apricot jam
4 teaspoons mango chutney (mild or hot, your choice)
1/2 cup oil-based mayonnaise
1/2 cup low-fat whipping cream
Serve with your choice of
sliced peeled mango
sliced peeled peach
sliced crisp granny smith apple
seedless grapes
cashew nuts or walnuts

Preparation

Heat the oil over moderate heat and add the onions.
Cook until softened, then remove from heat.
If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
When this mixture is cool, fold it into the mayonnaise.
Lightly whip the cream, and fold through as well.
On a large serving dish, spread some of the creamy curry dressing over the base.
Arrange the chicken fillets over the dressing.
Spoon remaining dressing over the chicken, enough to coat each portion.
Chill for several hours to allow flavors to blend.
Just before serving, surround the chicken with the fruit of your choice.
Garnish with sprigs of cilantro.
Hand nuts around separately for each person to sprinkle on their own portion.