Food — Lynda Reeves' Favourite Curried Chicken Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch at a lower cost

Brush 6 half chicken breasts with olive oil.

Roast the chicken breasts in the oven at 350°F for 30-50 minutes until well done.

Season the chicken with sea salt and fresh ground pepper before roasting.

Once the chicken is cooked, allow it to cool, then skin and cube the chicken into neat pieces.

Core and cube 3 granny smith apples. If preparing ahead, squeeze lemon juice on them to prevent browning.

Cube 3 stalks of celery into half-inch pieces, similar to the chicken and apple.

In a bowl, combine 2 tablespoons of ground cumin, 2 tablespoons of ground cinnamon, 2 tablespoons of ground ginger, and 1 teaspoon of sea salt.

Add cracked pepper to the spice mixture.

Pour in 1/4 cup of worcestershire sauce.

Add 1/3 cup of curry paste, adjusting to taste based on desired heat level.

Mix in 1/2 cup of major gray chutney for sweetness and flavor.

Stir in 1 cup of lemon mayonnaise for creaminess.

Combine the cubed chicken, apples, celery, and dressing, tossing well to coat.

Serve the chicken salad on a platter with a bed of baby greens, garnished with mango slices, papaya slices, and cherry tomatoes.

Cooking Techniques

Spice Level:

Allergens