Dinner for 4

Light Curry Chicken Salad

Name: Light Curry Chicken Salad
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups cooked chicken; 1/2 cup chopped green onions; 1/3 cup cilantro; 1 rib celery; 1/4 cup roasted cashews; 3 tbsp raisins; 1 1/2 tbsp extra virgin olive oil; 2 tbsp pure maple syrup; 2 tbsp water; 1/2 lemon; 3 tbsp tahini; 2 tsp curry powder; 3/4 tsp fine sea salt

Cooked chicken combines with cashews, raisins, herbs, and a creamy tahini curry dressing for a bright salad.

$1.19per serving $

15 minstart to table

4servings

Indian Dairy-free Budget Family Dinners Lunches No-cook Summer

Ingredients

2 cups cooked chicken
1/2 cup chopped green onions
1/3 cup cilantro
1 rib celery
1/4 cup roasted cashews
3 tbsp raisins
1 1/2 tbsp extra virgin olive oil
2 tbsp pure maple syrup
2 tbsp water
1/2 lemon
3 tbsp tahini
2 tsp curry powder
3/4 tsp fine sea salt

Steps

Chop the green onions, cilantro, celery, and cashews.
Whisk the tahini, olive oil, maple syrup, water, lemon juice, curry powder, and salt in a bowl.
Stir the chicken, green onions, cilantro, celery, cashews, and raisins into the dressing.
Check that the thickest part of the poultry reaches 165 F before serving.
Chill the salad for 10 minutes before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.