Sunday, December 7, 2014

Curried chicken salad

A tangy, flavorful lunch option. Best served after a day of marinading.

2 chicken breasts
1 stalk celery
2 green onions
1 golden delicious apple
1/3 cup golden raisins
0.25 cup toasted pecans
0.25 cup seedless green grapes
1/3 tsp curry powder
3 tbsp mayo
pinch black pepper

Cook the chicken breasts and dice into 0.5-inch cubes.

Slice green onions, dice apples and celery. Mix all ingredients. Allow to sit overnight in the fridge before serving.

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