Chutney Chicken Salad

Ingredients

• 1 cup bananas diced thinly sliced
• 3 cups basmati long-grain white cold cooked
• 3 cups boston lettuce leaves rinsed
• 1 teaspoon curry powder 
• 0.5 cup raisins dried
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup major grey 
• 4 servings hot sauce 
• 2  limes rinsed halved
• 0.5 cup roasted salted coarsely chopped
• 4 servings salt 
• 2 tablespoons shallots minced
• 0.8 cup cup heavy whipping cream plain sour (regular or nonfat)
• 2 cups boned diced cooked ()
• 2 cups boned diced cooked ()

Equipment

• bowl
• frying pan
• oven
• kitchen scissors

Directions

1. In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching.
2. Pour into a small bowl.
3. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl.
4. Add sour cream, shallot, and curry powder; mix well.
5. Add rice and chicken and mix well, adding salt to taste.
6. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.
7. Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad.
8. Serve with additional chutney, salt, and hot sauce to add to taste.