Ingredients
-
1/2
-
2
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
4
-
-
-
-
Directions
Chicken Curry Salad, A curry salad that can be used as a topper for traditional salad or as a sandwich or pita filling light and healthy! This dish tastes best cold so optimal serving would be if you made it a few hours early and refrigerated it, Love this one, will make it again Though I like spicy, I think I’ll cut down the red onion next time I omitted mango and apple (don’t have them in my fridge this time) and serve this on top of greens Oh, used Brown Cow Mapple youghurt (what I have right now) , If you love curry, this recipe is definitely a ‘must make’ I omitted the red onion, green onion, and mango (mango is not in season in my climate) and the result was excellent I’ve also made with canned turkey and canned chicken–both excellent results Will definitely make again
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Steps
|
1
Done
|
Combine Yogurt, Lemon Juice, Curry, Ginger and a Dash of Salt in a Bowl, Refrigerate. |
|
2
Done
|
Mix Chicken, Apple, Onions, and Almonds in a Bowl and Toss. |
|
3
Done
|
Add Yogurt Curry Topping to Chicken Mix; Toss. |
|
4
Done
|
Slowly Mix in Mango. |
