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Recipe: Curried Chicken Salad with Papaya (not Cedar Creek Inn's)

Salads - Main Dish
CURRIED CHICKEN SALAD WITH PAPAYA
Source: Sunset, Feb, 1986

CURRY DRESSING:
1 cup sour cream
2 tablespoons minced candied ginger
1 tablespoon curry powder
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon cumin seed
CHICKEN SALAD:
3 cups diced cold cooked chicken or turkey
1 cup thinly sliced celery
1/2 cup thinly sliced green onion
Salt and cayenne
TO ASSEMBLE:
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

CURRY DRESSING:
Mix together ingredients for dressing.

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

TO ASSEMBLE:
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
Source: Barbara Weeks, Olympia, Washington
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