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Curried Chicken – Apple Salad with Toasted Almonds and Cranberries
Ingredients
Curried Chicken – Apple Salad with Toasted Almonds and Cranberries
| Chicken, thawed | 2 cups |
| Granny Smith apple, small diced | 1 ea |
| Dried Cranberries | ½ cup |
| Scallion, thinly sliced | 1/8 cup |
| Almonds, sliced, toasted | ½ cup |
| Italian Flat Leaf Parsley | 2 tbsp |
| Mayonnaise | ¼ cup |
| Dijon mustard | 1 tbsp |
| Lemon juice | 2 tbsp |
| Yellow curry powder | 1 tsp |
| Salt and pepper | To Taste |
Directions
- Into a medium sized mixing bowl, add chicken, apples, cranberries, scallions, almonds, flat leaf parsley and seasoning, gently fold together until mixed.
- In a small bowl add mayonnaise, mustard, lemon juice and curry powder then whisk to combine. Pour dressing over chicken salad and gently fold to coat evenly.
- To serve, add approximately ¼ cup to a variety of sandwich carriers including bread, crackers, lettuce cup, sandwich wrap or on top of a field green salad.
*2.2 oz of meat equals 2m/ma
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