The Dish with Anita: Chicken salad with curry dressing - San Diego, California News Station - KFMB Channel 8 - cbs8.com

The Dish with Anita: Chicken salad with curry dressing

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SAN DIEGO (CBS 8) - This is one of those recipes that can be made at a moment's notice with just a handful of ingredients.

I make this for both lunch and dinner served with a tall glass of iced tea. It's great as a last-minute dinner when you have no idea what to cook. Using a precooked roasted chicken from the deli section of your local market, you don't even have to use your oven. Enjoy!

Ingredients:

3 medium to large skinless roasted chicken breasts

3 scallions, thinly sliced

1/4 small red onion, diced

1/2 cup small red grapes, cut in half

1/2 cup chopped walnuts or pecans

1/4 cup golden raisins or dried cranberries

1 Fuji apple

1/2 tsp black pepper

1/4 tsp sea salt

Dressing:

1 cup Miracle Whip Light or plain Greek-style yogurt

1 tbsp each - white vinegar, fresh lemon juice

1/2 to 1 tsp curry powder

1 tbsp honey

Salt pepper to taste

Instructions:

Chop chicken into bite-size pieces and place in a large mixing bowl. Add sliced scallions, diced red onion, grape halves, nuts and raisins. Cut apple in half, core and chop with skin left on into one-inch pieces. Add to bowl and gently toss to mix.

In a separate mixing bowl combine all ingredients for dressing, salt and pepper to taste and fold into to chicken mixture Place in fridge to chill about 15 to 20 minutes to let the flavors combine before serving.

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