5 c. diced cooked chicken breasts
4 sm. carrots, peeled, quartered and blanched
3 oranges, peeled to remove both outer and inner skin, and cut into bite size pieces
1/2 lb. dried apricots, cut in half
2/3 c. slivered almonds, browned in 2 ttbsp. butter
1/2 lb. sweet red peppers, cut into 1/4 inch julienne
DRESSING:
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese
Juice and grated zest of 2 oranges
1 1/2 tsp. salt
1 tsp. curry powder
4 oz. sweetened coconut
2 oz. crystalized ginger, chopped
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Prepare the salad ingredients and mix then together in a large bowl. Process the dressing ingredients, except the coconut and ginger, in a blender or food processor. Stir in the ginger and coconut. Pour the dressing over the salad mixture in small amounts and toss until the salad is adequately coated. Serves 6-8.
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