Curried chicken-oregon hazelnut salad in melo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Melons; halved & seeded (drain upside down on towel) |
| 2 | cups | Cubed, cooked chicken |
| ½ | cup | Diced celery |
| 1 | Apple (tart) cored, chopped | |
| 1 | tablespoon | Green onion, finely chopped |
| 1 | tablespoon | Capers, drained |
| ⅔ | cup | Oregon hazelnuts, roasted and coarsely chopped |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Sour cream |
| 2 | teaspoons | Curry powder |
| Currants for garnish | ||
Directions
CHICKEN FILLING
Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board