Chutney Chicken Salad

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

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, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

3. Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

4. Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 725(32% from fat); FAT 26g (sat 8.3g); PROTEIN 31g; CHOLESTEROL 82mg; SODIUM 584mg; FIBER 4.9g; CARBOHYDRATE 93g