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Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.

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  • With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

  • Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

  • Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.

Nutrition Facts

725 calories; calories from fat 32%; protein 31g; fat 26g; saturated fat 8.3g; carbohydrates 93g; fiber 4.9g; sodium 584mg; cholesterol 82mg.
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