Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Whole large skinless boneless chicken breasts |
| 2 larges | Celery stalks |
| 1 cup | Light mayonnaise or light whipped salad dressing |
| ½ cup | Milk |
| 2 tablespoons | Curry powder |
| ¾ cup | Dried cherries*, dried cranberries*, or raisins |
| \N \N | Cider vinegar |
| 3 \N | Medium-sized avocados |
Chicory leaves for garnish (Optional) * Note: Dried cherries and dried cranberries are available in some specialty gourmet stores or order from: American Spoon Foods, Inc., P.O. Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886) ABOUT 1½ HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet over high heat, heat chicken and ½ inch water to boiling.
Reduce heat to low, cover and simmer for 5 to 10 minutes until juices run clear when chicken is pierced with a knife. With a slotted spoon, remove chicken to plate; cool until easy to handle.
Meanwhile, thinly slice celery. In a large bowl, stir celery, light mayonnaise, milk, curry powder, ½ cup dried cherries and 2 tablespoons cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2 tablespoons cider vinegar in a large bowl.
Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise mixture.
To serve, arrange chicken mixture and avocado chunks on a large platter. Sprinkle chicken mixture with remaining dried cherries.
Garnish with chicory leaves.
Makes 8 main-dish servings.
[ GOOD HOUSEKEEPING; August 1990 ] Posted by Fred Peters.