Curry Chicken or Tofu Salad with Vadouvan French Curry
Ingredients
4 large boneless skinless chicken breasts
1 cup celery
½ cup red onion or shallots
1 ½ cup grapes, apple, pear, mango etc ....
½ cup chopped dried cherries, cranberries or raisins
1 cup chopped toasted almonds (optional)
2 cups arugula
1 cup mayonnaise (lite is ok)
1/4 cup olive oil
3 Tablespoons white or Champagne Vinegar
2-3 Tablespoons Vadouvan
3 Teaspoons cane sugar
salt and pepper to taste
Directions
Poach or roast chicken breast until completely cooked and cool
Finely chop celery, onion, fruit and dried fruit
Wash and rough chop arugula
Toast almonds and rough chop
In a jar or bowl mix mayonnaise, olive oil, vinegar, curry, sugar, salt and
pepper until thoroughly combined
Cut chicken breast into small-diced pieces or shred with fork
Add all ingredients together and thoroughly combine.
Check for salt and pepper
Serve on bread, on top of green salad or as a lettuce wrap
Note: For vegetarian use baked tofu or fry tofu and let cool. For vegan
use tofu as well as vegan mayo or cashew cream. Follow all the same
steps just substitute your ingredients.
