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BOMBAY CHICKEN SALAD





2 c. cooked diced chicken


1/2 c. rice, cooked


1/2 c. India or sweet pickle relish


1/2 c. mayonnaise


4 tbsp. sour or heavy cream


1 can pimento, chopped


1 c. shredded coconut


Paprika





Combine chicken, rice and relish; toss until well blended. Mix mayonnaise and cream; add to chicken mixture. Add pimento and coconut; garnish with mayonnaise and paprika. Serve at room temperature.





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BOMBAY CHICKEN PASTA SALAD IN CREAMY CURRY


DRESSING





1/4 lb. rotelle pasta


1 whole boneless chicken breast, poached %26amp; cut into bite size pieces


5 cherry tomatoes


2 scallions, sliced thin


1 tbsp. finely chopped fresh basil leaves





DRESSING:





1/2 tsp. minced garlic


1 tsp. minced fresh ginger root


4 tbsp. unsalted butter


1/2c. heavy cream


1 tbsp. white wine vinegar


3/4 tsp. curry powder


Red pepper flakes to taste


1 tbsp. chopped mango chutney





Cook pasta in boiling salted water until tender. Rinse with cold water and drain. Combine in a bowl pasta, chicken, tomatoes, scallions and basil.


DRESSING: Cook garlic and ginger root in butter over low heat until garlic is softened. Add cream, whisk until slightly thickened. Whisk in vinegar, curry powder, pepper flakes and chutney.





Add dressing to pasta mixture, toss until well mixed. Season with salt and pepper