Bombay Salad Recipe

• 1 c. lowfat sour cream
• 1/3 c. finely minced Major Grey's chutney
• 1 tsp curry pwdr
• 1 Tbsp. lime juice
• 1/3 c. toasted shredded coconut
• 1/4 c. toasted almonds, slivered
• 2 c. cooked chicken, or possibly turkey leaf lettuce
• 3 x fresh California peaches, sliced (2 c.)
• 4 x fresh California plums, sliced (1 3/4 c.)
• 1 x kiwi, pared, sliced

1. Combine lowfat sour cream, chutney, curry, lime juice, 1/4 c. coconut and almonds till mixed.
2. Mix 3/4 c. of this dressing with chicken; chill.
3. Line salad bowl or possibly platter with lettuce and pile 1 qt torn lettuce in center.
4. Pile chicken mix into center of bowl.
5. Arrange peaches, plums and kiwi in an attractive manner around chicken mix.
6. Sprinkle remaining toasted coconut over salad.
7. Serve remaining dressing on the side.

sour cream, major, curry, lime juice, coconut, toasted almonds, chicken, fresh california peaches, fresh california plums, kiwi

Taken from cookeatshare.com/recipes/bombay-salad-88939 (may not work)