Curried Chicken, Grape and Cranberry Salad
Curry, Chicken and Grapes are a natural combination. Any dried fruit would give a nice accent, but I love dried cranberries in this mixture.
Servings: 4
Directions
To make “filling”: In a large bowl, whisk together the mayonnaise or yogurt (or a combination) and curry powder. Add salt and pepper to taste. Add diced chicken, grapes, cranberries, celery and cilantro. Fold into the dressing. Reserve.
To present salad: Divide greens of choice onto plates. Scatter the diced avocado, cucumber and/or red pepper around the outside edge of the plate. Divide filling evenly and place into the center of the salad. Top with optional fresh cilantro on top and toasted nuts. Enjoy!
Ingredients
4 Tbsp. mayonnaise or plain yogurt
2-3 tsp. curry powder (depending on your preference for strong curry.)
Salt and pepper to taste
1 lb. cooked chicken, diced. (Purchase cooked chicken from deli, or use a rotisserie chicken)
2 c. green grapes, sliced in half
¼ c. dried cranberries
¼ c. celery, diced
2 Tbsp. cilantro, fresh
Greens & Garnish
10 cups prepared greens of choice (Spinach, Romaine, mixed Greens)
2 small avocado, diced
1 small cucumber, diced AND/OR 1 small red bell pepper, diced
2 Tbsp. cilantro, for garnish
¼ c. toasted almonds, walnuts or pecans (optional)