Curry Chicken Salad With Apricots - cooking recipe

Ingredients

2 None chicken breasts, about 7 oz each
3/4 cup mayonnaise
1 cup light sour cream
2 tbsp mango chutney
1 tbsp curry paste
4 None ripe apricots, stones removed, sliced
2 tbsp slivered almonds
2 tbsp cilantro, chopped, plus extra leaves, to serve
2 tbsp raisins
1 None iceberg lettuce, cut into wedges

Preparation

Bring a deep frying pan of water to a boil over high heat. Add chicken, ensuring it is completely covered by liquid. Reduce heat to low. Simmer gently for 10-12 minutes. Remove from pan and set aside to cool.
In a large bowl, combine mayonnaise, sour cream, chutney and curry paste. Season to taste.
Thinly slice chicken and add to mayonnaise mixture with apricots, almonds, cilantro and raisins. Toss gently to combine.
Divide lettuce wedges among 4 bowls and spoon chicken mixture over. Garnish with extra cilantro leaves to serve.