Recipe(tried): Curried Chicken Salad

CURRIED CHICKEN SALAD

CHICKEN SALAD:
6 oz mayonnaise
3 oz plain yogurt or sour cream
3 oz plump raisins
3 oz ready to eat dried apricots, chopped
3 oz toasted almonds, sliced or whole
2 tbsp mango chutney
1 tbsp curry paste (I use curry powder)
2 lb cooked chicken, chopped
TO SERVE:
1 (8 oz) bag of baby salad leaves
chopped fresh cilantro and green onions (for garnish)
black olives (optional)
fresh mango slices (optional)

CHICKEN SALAD:
Combine mayonnaise, yogurt or sour cream, raisins, apricots, almonds, mango chutney, and curry until evenly blended. Fold in chicken.

If making chicken mixture up the day before, bring to room temperature before serving to let the flavors enhance.

TO SERVE:
Distribute salad leaves between 4 plates. Divide chicken salad and place on lettuce leaves. Garnish with chopped cilantro and onion. I like to add a few black olives and fresh mango slices.