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Curried chicken salad with papaya.

Curried Chicken Salad with Papaya

Use chicken or turkey in this attractive composed salad. If you like, you can make the dressing a day ahead, then mix with the chicken and vegetables shortly before serving.

Curry dressing (recipe follows)

3 cups diced cold cooked chicken or turkey

1 cup thinly sliced celery

1/2 cup thinly sliced green onion

Salt and cayenne

8 to 12 large romaine lettuce leaves, washed and crisped

2 large ripe papayas, peeled, seeded, and sliced lengthwise

1/4 cup salted roasted cashews

1 lemon, cut in quarters

In a large bowl, mix curry dressing gently with chicken, celery, and green onion. Add salt and cayenne to taste.

On each of 4 dinner plates, arrange 2 or 3 romaine leaves. Mound equal portions of the chicken salad on each plate. Arrange papaya slices alongside. Sprinkle cashews over salad. Offer lemon to squeeze over salad and fruit. Makes 4 entree servings.--Barbara Weeks, Olympia, Wash.

Curry dressing. Mix 1 cup sour cream; 2 tablespoons minced candied ginger; 1 tablespoon each curry powder, lemon juice, and Dijon mustard; and 1/2 teaspoon cumin seed.

Photo: Papaya and romaine spears fan out from curried chicken salad with cashews
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1986
Words:199
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