Herbed Curry Chicken Salad

• 1 egg
• 1 Tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 c. olive oil
• 1/2 c. safflower oil
• 1 Tbsp. white wine vinegar
• 1/4 c. fresh basil
• 2 Tbsp. fresh mint
• 1/4 c. sour cream
• 1 Tbsp. curry powder
• Granny Smith apples
• pears
• diced pineapple
• 1/2 c. red onion
• grapes, halved
• 1/2 c. toasted almonds
• 1/2 c. raisins

1. In processor, whirl egg with lemon juice, Dijon mustard and salt for 5 seconds.
2. With blender on, slowly drizzle in olive and safflower oils.
3. Add vinegar, basil and mint.
4. Pulse on and off until herbs are chopped.
5. Add sour cream and curry; blend well. Cover and refrigerate 1 hour.

egg, lemon juice, mustard, salt, olive oil, safflower oil, white wine vinegar, fresh basil, fresh mint, sour cream, curry powder, apples, pineapple, red onion, grapes, almonds, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908347 (may not work)