SPRING IS HERE WITH OUR VADOUVAN CHICKEN CURRY SALAD!

Updated: Apr 6


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

  1. Poach or roast chicken breast until completely cooked and cool

  2. Finely chop celery, onion, fruit and dried fruit

  3. Wash and rough chop arugula

  4. Toast almonds and rough chop

  5. In a jar or bowl mix mayonnaise, olive oil, vinegar, curry, sugar, salt and

  6. pepper until thoroughly combined

  7. Cut chicken breast into small-diced pieces or shred with fork

  8. Add all ingredients together and thoroughly combine.

  9. Check for salt and pepper

  10. 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.





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