I just love this recipe for Chicken Curry Salad!
It’s full of flavor, has tender chicken and great crunch from the lettuce!
Curry Chicken Salad on Hearts of Romaine Lettuce
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Salt & Pepper
- 1 Tablespoon of Olive Oil
- Romaine Lettuce
Directions
Bake chicken in the oven on 350 degrees for 20-25 minutes covered with alumnium foil. Cut chicken into small dice, set aside and keep covered to retain moisture in the chicken.
In a large bowl combine:
- 1/2 Onion, Diced Small
- 1-2 Tablespoons Yellow Curry Powder
- 2 Tablespoons Currants (or Craisins)
- 1 Green Apple, Diced
- 2 Stalks of Celery, Diced
- 1/2 Cup Light Mayo
- 3-4 Green Scallions, Diced
- Coarse Salt & Pepper
Directions
Combine well and then add the chicken. Place in fridge for about an hour. The longer this sits, the better the flavors! Spoon into romaine lettuce wedges. YUM!
Enjoy!
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