Bombay Chicken Salad
1 cup sour cream
1/2 cup Major Grey's chutney or any Indian-flavored chutney
1 tsp curry powder
1 tbsp lime juice
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
2 cups poached chicken
3 fresh peaches, sliced
3 fresh plums, sliced
1 kiwi, pared and sliced
Stir together sour cream, chutney, curry, lime juice, 1/4 cup coconut, and almonds until mixed. Mix 3/4 cup of this dressed with chicken; chill. Line platter with lettuce and pile torn lettuce in center. Mound chicken mixture on top. Arrange fruit around chicken mixture. Sprinkle remaining toasted coconut over salad. Serve remaining dressing on the side.
Spring is finally in the air! I love this time of year when we get to open our windows and let the fresh breeze blow throughout the house. I could go on and on, so let’s just say that I REALLY love Spring! I love our Maywine because the grassy nuances and fresh fruit flavors remind me so much of Spring. Since Easter is in April this year, I have geared my recipes for the Maywine around food that could be served at Easter Brunch. My favorite pairing with the Maywine is my Bombay Chicken salad. The curry and nectarines with our Maywine are spectacular! Happy Spring!