Description
A tropical dinner salad for hot summer nights, a make ahead buffet dish assembled just before serving or a an elegant lunch served in melon halves. If you have never used chutney as an ingredient, you are in for a special treat.
Ingredients
- Boneless Skinless Chicken Breast Halves
- Sour Cream
- Chutney
- Curry Powder
- Ground Ginger
- Celery
- Coconut
- Salad Greens
- Cantaloupe
Instructions
- In a small bowl, mix together sour cream, chutney, curry and ginger until well combined
- Place chicken, celery and coconut in a large bowl, add sour cream mixture, toss to combine and chill until serving time
- To serve, place salad greens on a platter or individual dinner plates, top with chicken and garnish with cantelope