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Curried Chicken salad

It is a gorgeous winters day in Cape Town today, it almost feels like spring is here.
I’ve been craving salads for a while {yes, I do crave salads} so with this lovely weather I took the chance to make my chicken salad with apple’s and walnuts.
A great summer salad and perfect lunch time meal with homemade bread.
chicken salad
What you need: {for 4 people}
4 Chicken breasts
2 Granny Smith apples
100g Walnuts
3 tsp Mild curry
1 tsp Tumeric
half tsp Salt
Bag of mixed leaves to fill base of serving platter {rocket; watercress; baby spinach}
Rub the chicken breasts with the Mild curry powder.  Add the tumeric, left over curry and salt to about 750ml boiling water  in a sauce pan and bring to boil, and add the chicken {chicken should be covered with the water}.  Allow to simmer until chicken breasts are cooked.
Remove from the water and allow to drain while roasting the walnuts in a dry pan {if your walnuts are not yet roasted, if they are don’t roast again}
Half the apples and slice each half in thin slices {Removing the pips and the hard part in the middle}
Pull the Chicken apart with a fork.
Cover serving platter with mixed leaves.  Then add apples, chicken and nuts.
Serve immediately, with a honey and mustard dressing

What you need:
5 Tbs Mayonnaise
5 Tbs low fat Bulgarian Yoghurt
2 tps honey
2 tps whole grain mustard
Salt to taste

Mix all ingredients.  Put in fridge for about 30 min before serving.
{Best made before you start with the salad}

 

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