Cooking Index - Cooking Recipes & IdeasCurry-In-A-Hurry Rotisserie Chicken Salad Recipe - Cooking Index

Curry-In-A-Hurry Rotisserie Chicken Salad

Type: Chicken, Poultry
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozRotisserie chicken meat - skinned, boned,
  And diced
3   Celery ribs - chopped
1 cup 237mlSeedless red grapes - halved
1/2 cup 55g / 1.9ozShredded carrot
4   Scallions - chopped on an angle
1 cup 237mlPlain yogurt
2 tablespoons 30mlCurry powder
  = (or 2 rounded tspns mild curry paste)
  Salt - to taste
  Freshly-ground black pepper - to taste
8 oz 227gMixed baby greens
2 tablespoons 30mlMango chutney - plus
  Some to pass at table
1 tablespoon 15mlRice wine
  = (or white vinegar)
3 tablespoons 45mlVegetable, canola or safflower oil
1/4 cup 23g / 0.8ozSliced smoked almonds - (2 oz)

Recipe Instructions

Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.

To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.

To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D15) - from the TV FOOD NETWORK

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