Chicken Curry Salad

I love hot Chicken Curry for dinner over a bed of jasmine rice. However, one night I was in the mood for a cold salad that had the delicious taste of curry. This recipe is so simple and tasty and you can also serve it in a pita or even in the center of a scooped out melon!

Ingredients

Boneless skinless chicken breast 4 , cut into small cubes
Mayonnaise 3/4 Cup (12 tbs)
Lemon 1 Small , juiced
Honey 1 Tablespoon
Red curry powder/Yellow curry powder 2 Teaspoon
Diced red onion 1/3 Cup (5.33 tbs)
Celery 1/3 Cup (5.33 tbs) , diced
Fuji apple/Fresh pineapple 1 Cup (16 tbs) , peeled and diced
Peanuts 3/4 Cup (12 tbs) , lightly salted
Dried cranberries 1/2 Cup (8 tbs)
Garlic salt To Taste
Pepper To Taste

Directions

MAKING

1. In a skillet add the diced chicken and cook on low heatuntil slightly golden. Set aside.

2. In a blender, add mayonnaise, juice, honey, and curry powder. Blend well and set aside.

3. In a large bowl, add the cooled chicken.Pour mayonnaise and curry mixture over the chicken to moisten it to the desired consistency. Mix well.

4. Add in onions, celery, apples, and garlic salt and pepper to taste. Mix well.

5. Cover the bowl and place it in the refrigerator for a few hours. This will allow the flavors to blend.

SERVING

6. When you're ready to serve, add cranberries and peanuts to the curry and mix. If the curry is a little dry, add in a bit more lemon or lime juice or a bit of mayonnaise and mix.

7. Serve over a bed of leafy greens or in a pita with fresh arugula, or in the center of a scooped out melon half.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 778Calories from Fat 427

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 397 mg16.54%

Total Carbohydrates 40 g13.3%

Dietary Fiber 8 g32%

Sugars 28 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet