Ingredients
- 2 tbsp apricot jam
- 1 tbsp curry powder
- 1 cup mayonnaise
- 3⁄4 cup low-fat sour cream
- 1 tbsp tomato purée
- 1 finely grated lemon zest and juice
- 1 lb (450 g) cooked chicken, cut into bite-sized pieces
- 2 scallions, finely chopped
- salt and freshly ground black pepper
- 6 oz (175 g) black and green seedless grapes, cut in half lengthwise
- arugula, to garnish
How to Make It
- Put the jam and curry powder in a small saucepan and heat gently, stirring until the jam has melted. Set aside to cool a little.
- Meanwhile, put the mayonnaise, sour cream, and tomato purée in a mixing bowl with the lemon zest and lemon juice and mix together until combined.
- Stir in the jam mixture, then add the chicken and scallions. Season with salt and freshly ground black pepper, add half the grapes, and stir until combined.
- Spoon on to a serving platter and garnish with the remaining grapes and the arugula.
