[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Recommended Beverage: Australian Chenin Blanc
A good Madras Curry powder and free-range chicken are the keys to this wonderfully easy and versatile salad. Toasting the curry powder adds a special nutty flavor and wakes-up all of the essential oils in the spices. This salad is great either on a toasted baguette or on a bed of freshly picked greens, it’s your choice.
2 lbs chicken breast Roasted and diced
2 tbs Madras Curry Powder Toasted
1/2 cup mayonnaise
1/4 cup Greek Yogurt
1/2 lb red seedless grapes
1 cup walnuts toasted and crushed
salt and pepper to taste
1. Place all of the ingredients in a large bowl and stir to combine. Season to taste.
2. Use in a sandwich or atop a bed of mixed greens.
Chef’s Notes: Try to combine all of the ingredients while the chicken is still warm. This will help the flavors sink in to the meat and keep it moist.[/private]