Chutney Chicken Salad

Ingredients

• 1 cup thinly sliced or diced bananas
• ½ cup raisins or dried currants
• ¾ cup sour cream or plain yogurt (regular or nonfat)
• 2 tablespoons minced shallot
• 2 cups diced (1/2 in.) cooked boned, skinned chicken or turkey
• About ¼ cup chopped fresh cilantro
• ½ cup coarsely chopped roasted, salted almonds
• + 7 more ingredients
• • About ½ cup Major Grey or other fruit chutney
  • Salt
  • 2 limes, rinsed and halved
  • 3 cups cooked basmati or other long-grain white rice, warm or cold
  • Hot sauce
  • 1 teaspoon curry powder
  • 3 to 4 cups butter lettuce leaves, rinsed and crisped

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. Pour into a small bowl. 2. With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallo...

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