Ingredients 4 Whole large skinless 2 tb Curry powder -boneless chicken breasts 3/4 c Dried cherries*, dried 2 lg Celery stalks -cranberries*, or raisins 1 c Light mayonnaise or light Cider vinegar -whipped salad dressing 3 Medium-sized avocados 1/2 c Milk

Chicory leaves for garnish (Optional)

* Note: Dried cherries and dried cranberries are available in some
specialty gourmet stores or order from: American Spoon Foods, Inc., P.O.
Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886)
ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet
over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to
low, cover and simmer for 5 to 10 minutes until juices run clear when
chicken is pierced with a knife. With a slotted spoon, remove chicken to
plate; cool until easy to handle.
Meanwhile, thinly slice celery. In a large bowl, stir celery, light
mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons
cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2
tablespoons cider vinegar in a large bowl.
Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise
mixture.
To serve, arrange chicken mixture and avocado chunks on a large platter.
Sprinkle chicken mixture with remaining dried cherries. Garnish with
chicory leaves.

Makes 8 servings.