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.