Yield: 8 servings

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

Chicory leaves for garnish (Optional)

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 main-dish servings.



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