Curried Chicken Salad

3 lb Chicken breasts; bone in
Salt and pepper
1 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Chutney
1 Tbsp Ground ginger
1 Tbsp Curry powder
1/2 tsp Salt
1 cup Thinly sliced celery
1/4 cup Thinly sliced green onions
4 sm Pineapples; green tops intact
2 Avocados; ripe
2 Papayas; ripe
Watercress sprigs
*Condiments*
Chopped roasted peanuts
Chopped hard-boiled eggs
Chopped cooked bacon

Sprinkle chicken breasts with salt and pepper. Steam until tender. Cool,
bone, and cut into cubes. In a large bowl, combine mayonnaise, sour
cream, chutney, ginger, curry, and salt. Fold in chicken, celery, and
onions. Chill for 2 hours and adjust seasonings. Cut pineapples, including the
green tops, in half lengthwise and carefully cut out fruit, leaving shells
approximately 1/2 inch thick. Cut some of the fruit into small slices and
reserve for garnish. Just before serving, peel and dice avocados and papayas,
fold into chicken mixture. Mound into the pineapple shells and garnish with
reserved pineapple slices and watercress. Pass condiments in small bowls.

NOTES: I have always used boneless chicken breasts, about 2-2.5 lbs. I've
also skipped the pineapple boats and watercress, mix the hard boiled egg
in from the start, and serve the salad in one bowl with the peanuts and
bacon sprinkled on top. this salad is also good with salmon instead of
chicken.

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