Curry Chicken Salad
Healthy and delicious!
4 large chicken breasts, boneless and skinless
1/4 cup slivered almonds (or toasted chopped ones)
1/2 cup green onion, chopped
3/4 cup celery, chopped
1 tbsp plus 1 tsp curry powder
3/4 cup mayonaise
2 cups seedless red grapes, halved (you can substitute green apples)
1 head of butter lettuce, torn into pieces (can also use romaine hearts)
1 tbsp chives, chopped, for garnish (optional)
Salt and Fresh pepper
Preheat oven to 375. Line 2 baking dishes (or 1 large one) with foil. Position chicken breasts in them, then loosely cover dish with foil. Bake chicken breasts for 30 minutes, or until the inside temperature reaches 160 degrees (you can also check doneness by cutting it open with a knife). Remove from oven, transer to a cutting board and cool slightly. Chop into 3/4-inch chunks, then transfer to the fridge to cool completely.
In a small skillet over medium-low heat, toast almonds for about 5 minutes (watching carefully so they don't get too toasted). Immediately transfer to a small bowl when done cooking.
In a large mixing bowl, combine chicken, almonds, green onion, celery, curry, mayo, white onion and grapes and stir thoroughly so that contents are distributed evenly. Set salad in the fridge to chill.
To serve, top salad onto a bed of lettuce. Sprinkle with chives and season with salt and fresh pepper.
Note: This is a very easy salad that we like to eat on weeknights because the leftovers are GREAT. I use the frozen chicken breasts from the big bag from Costco. I also use reduced fat mayo.
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