Curry-In-A-Hurry Rotisserie Chicken Salad

Recipe Ingredients

1 lb	454g / 16oz	Rotisserie chicken meat - skinned, boned,
		And diced
3		Celery ribs - chopped
1 cup	237ml	Seedless red grapes - halved
1/2 cup	55g / 1.9oz	Shredded carrot
4		Scallions - chopped on an angle
1 cup	237ml	Plain yogurt
2 tablespoons	30ml	Curry powder
		= (or 2 rounded tspns mild curry paste)
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Mixed baby greens
2 tablespoons	30ml	Mango chutney - plus
		Some to pass at table
1 tablespoon	15ml	Rice wine
		= (or white vinegar)
3 tablespoons	45ml	Vegetable, canola or safflower oil
1/4 cup	23g / 0.8oz	Sliced 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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