Chutney Chicken Salad Recipe – Sunset Magazine

Ingredients

• 1/2 cup raisins or dried currants
• About 1/2 cup Major Grey or other fruit chutney
• 3/4 cup sour cream or plain yogurt (regular or nonfat)
• 2 tablespoons minced shallot
• 1 teaspoon curry powder
• 3 cups cooked basmati or other long-grain white rice, warm or cold
• 2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey
• Salt
• 3 to 4 cups butter lettuce leaves, rinsed and crisped
• 1/2 cup coarsely chopped roasted, salted almonds
• 1 cup thinly sliced or diced bananas
• About 1/4 cup chopped fresh cilantro
• 2 limes, rinsed and halved
• Hot sauce