Ingredients
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1/2 pint whipping cream
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1 -2 teaspoon Dijon mustard
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1 tablespoon capers, drained
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1 tablespoon lemon juice
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1 tablespoon curry powder
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1 tablespoon apricot jam or 1 tablespoon apricot chutney
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salt
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pepper
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2 -3 cooked boneless skinless chicken breasts, cut into chunks
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1 head lettuce, washed and leaves separated
Instructions
- DRESSING: Whip the cream until holding soft peaks, and then gently fold in the remaining ingredients - adjusting them to suit your personal taste.
- Add the diced chicken chunks to the dressing and gently mix through until the chicken pieces are well coated in the dressing.
- Arrange the salad leaves on an attractive plate and pile the chicken in the dressing on top of the leaves.
- Arrange the tomatoes around the edge of the plate and scatter the red onions over the top.
- Serve with crusty bread, potato salad, chutney or use as a sandwich filling.
- If taking on a picnic - pack the salad and chicken in dressing separately; arrange on plates when you get to your destination!