Curried Chicken Salad with Almonds

Prep time: 0:05

Total Time: 0:25

Rating: 4
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Servings: 8

Perfect for a speedy and simple light spring dinner!

Ingredients

4 Organic Prairie Boneless Skinless Chicken Breasts, poached and diced
1 carrot, peeled and julienned (large)
3 sticks celery, diced
¹⁄₄ cup chopped fresh parsley
4 scallions, chopped
2 teaspoons minced garlic
1 tablespoon lemon juice
2 cups mayonnaise
2 tablespoons minced fresh ginger
1 tablespoon curry powder
1 tablespoon turmeric
salt & pepper to taste
¹⁄₂ cup almonds, sliced

Directions

Dice the poached chicken breasts into small (1/3" pieces). In a small bowl, mix the lemon juice, mayo, and spices. Combine the cut chicken, mayo mixture and the rest of the ingredients...serve on warm foccacia bread or a bed of greens.

Serving Suggestions

Great for quick lunches (if kept refrigerated), after school snack or a light dinner.

Notes

*** Please note: When poaching chicken, cover completely with water and simmer - gently. Add a dash of garlic, white pepper or other aromatic spices to the water. Poach until the internal temperature of the chicken is 140 degrees and firm to the touch.