CURRIED CHICKEN AND STRAWBERRY SALAD
Recipe type: Splendid Soup & Salad
Prep time: 20 minutes
Main ingredient: Chicken
This is the perfect use for the chicken left over from Sundayís dinner or that barbecued one you picked up. The strawberries come through as a refreshing accent in the salad. Since curry powders differ in strength and heat, taste after adding half the amount to get just a hint of curry.
1/2 cup (125 mL) light mayonnaise
1/2 cup (125 mL) low-fat sour cream
1 tsp (5 mL) grated lime rind
1 tbsp (15 L) lime juice
1 tbsp (15 mL) Ontario Liquid Honey
2 tsp (10 mL) curry powder or paste (approx)
Salt and pepper
4 cups (1 L) diced cooked Ontario Chicken
1 cup (250 mL) diced Ontario Celery
1/4 cup (50 mL) sliced Ontario Green Onions
2 cups (500 mL) Ontario Strawberries, hulled and halved
1/2 cup (125 mL) pecan halves, toasted
Ontario Lettuce leaves
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In small bowl, whisk together mayonnaise, sour cream, lime rind, lime juice, honey, curry powder, and salt and pepper to taste.
In large bowl, stir together chicken, celery and onions; pour dressing over top and toss lightly to mix. (The recipe can be prepared ahead to this point, covered and refrigerated for up to 4 hours.)
Just before serving, gently stir in strawberries and 1/3 cup (75 mL) of the pecans. Line large serving platter or individual plates with lettuce leaves; mound salad in centre. Sprinkle with remaining pecans.
Hint: If you donít have cooked chicken on hand, 4 boneless skinless chicken breasts, grilled or poached, will give you the amount you need.
PROTEIN: 33 grams
FAT: 25 grams
CARBOHYDRATE: 18 grams
FIBRE: 3 grams
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