Curried Chicken Salad
We made a chicken broth the other day and saved the chicken for our curried chicken salad. Waste not want not! This one is, as always, easy and delicious - all it takes is some forward thinking!
Ingredients
2 chicken poached chicken breasts
3 tablespoons curry powder
2 tablespoons turmeric
1 tablespoon Thai red curry paste
2 tablespoons mayonnaise
3 tablespoons pine nuts
2 Corn Tortillas
2 scallions
Unsweetened Dried Cranberries
Directions
Preheat oven to 325 degrees. Cut the tortillas into strips and place on a baking sheet with the pine nuts. Roast for 8-10 minutes until nuts just start to brown.
Shred the chicken breasts - set aside
In a medium bowl mix the mayonnaise, curry powder, turmeric and red curry paste. Adjust for taste. The Thai curry paste is a bit salty so be careful with the salt.
Stir in the shredded chicken.
Finely chop the Dried Cranberries and thinly slice the scallions at a diagonal.
TO assemble mix half the dried cranberries and scallions with the chicken mixture, Divide into two plates, Sprinkle remaining cranberries, scallions and pine nuts on the top. Add tortilla strips.
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