Chicken, avocado and mango salad with creamy curry and macadamia dressing

Dressing:
3 tablespoons Olive oil
1 onion, finely chopped
2 teaspoons curry powder
1 tablespoons apricot Jams jelly or jam
1 tablespoon mango chutney
1/4 cup (1 oz/30 g) unsalted macadamia nuts
2 tablespoons raspberry Vinegar
1/2 cup (4 fl oz/125 ml) Mayonnaise
1/4 cup (2 fl oz/60 ml) light cream (single)
4 skinless, boneless, single chicken breasts, poached
1 bunch (3 1/2 oz/100 g) Arugula (rocket), washed and stemmed
2 large mangoes, peeled, pitted and sliced
2 large Avocados, peeled, pitted and sliced
1 bunch fresh Chives, cut into 2 inch (5 cm) lengths, for garnish

Dressing:
Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add the onion and cook until translucent. Add the curry powder and cook, stirring, for 1 minute. Remove from the heat and stir in the apricot Jelly or jam and mango chutney, mixing well. Set aside until cool.
1. In a blender or food processor, process the macadamia nuts briefly until chopped, add the remaining oil and the Vinegar and process until well combined.
2. Add the nut mixture to the cooled onion mixture. Stir in the Mayonnaise and cream. Mix well.
3. Slice the cooked chicken breasts lengthwise into 5 or 6 strips, Combine the Arugula (rocket), chicken, mango and avocado on individual serving dishes. Spoon some of the dressing on to each serving.
4. Garnish with the Chives and serve immediately.