Curried Chicken Salad

 

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What to do with left-over chicken. One of the eternal questions. Perhaps the simplest is to make chicken salad. This is a lovely entrée salad that dresses up that left-over chicken whether roasted, barbecued or boiled. The preparation is so simple, we don’t really need any photos. Just mix the ingredients and spoon over your favorite greens. This particular salad is made of Little Gem lettuce, (you can use baby romaine or any other greens), grated carrots, thinly sliced red cabbage, sliced red bell peppers and cucumbers. Of course you can put anything you like in the salad. Additions such as sugar snap peas, tomatoes, apples, or radishes, add variety and color. You can use whatever dressing you like on the salad. While I prefer a red wine vinaigrette, balsamic mustard vinaigrette goes beautifully too. It is a snap to prepare and makes a wonderful luncheon dish.

 

Curried Chicken Salad – Serves two 

Prep time 15 minutes

2 cups cooked, diced chicken

¼ cup minced celery

1 Tablespoon sliced green onion

1 Tablespoon sweet pickle relish or minced dill pickle

¼ cup white raisins

⅓ cup raw cashews

2 Tablespoons mayonnaise (more or less to taste)

1 teaspoon Dijon mustard (or more to taste)

2 teaspoons good Madras curry powder

½ teaspoon fresh squeezed lime juice

salt

fresh ground pepper.

 

Mixed greens and vegetables of your choice

Your favorite salad dressing

 

Mix first 10 ingredients gently and let sit for a few minutes to blend the flavors. Salt to taste.

While the chicken salad is resting, make the green salad and toss it in the dressing of your choice. Put into individual salad bowls. Spoon the chicken salad into the center of the greens and top with a grind of fresh pepper.

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