Bombay Salad
Echo Valley Ranch & Spa (British Columbia, Canada)
Master Chef Kim Madsen

Serves 4 Servings

1 cup light sour cream
1/3 cup finely chopped Major Grey's chutney
1 teaspoon curry powder
1 tablespoon lime juice
1/3 cup toasted shredded coconut
1/4 cup toasted almonds, slivered
2 cups cooked chicken, or turkey
leaf lettuce
3 fresh California peaches, sliced (2 cups)
4 fresh California plums, sliced (1 3/4 cups)
1 kiwi, pared, sliced

1. Combine sour cream, chutney, curry, lime juice, 1/4 cup coconut and almonds until mixed. Mix 3/4 cup of this dressing with chicken; chill.

2. Line salad bowl or platter with lettuce and pile 1 quart torn lettuce in center.

3. Pile chicken mixture into center of bowl.

4. Arrange peaches, plums and kiwi in an attractive manner around chicken mixture.

5. Sprinkle remaining toasted coconut over salad. Serve remaining dressing on the side.

Amount Per Serving:
Calories 477 Calories from Fat 214
Percent Total Calories From:
Fat 45% Protein 20% Carb. 35%

Nutrient Amount per % Daily
Serving Value
Total Fat 24 g 37%
Saturated Fat 8 g 41%
Cholesterol 75 mg 25%
Sodium 89 mg 4%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 8%
Protein 24 g
Vitamin A 24% Vitamin C 58% Iron 12%

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