I miss salads. I don’t seem to make them very often in the winter, but it’s March now, and I must. have. salad. This one would probably taste good no matter what season you served it, but man was it great last night! Comes together easily, no exotic ingredients, and very high on taste. Enjoy!
Chicken curry salad
2 tablespoons extra virgin olive oil
1 1/2 pounds boneless chicken breast, cut into 1″ cubes
1 yellow onion, roughly chopped
2 heaping teaspoons yellow curry powder
1 cup raisins
1 apple, peeled, cored, diced
1/2 cup chopped fresh cilantro
2 green onions, sliced
1 tablespoon mayonnaise
Heat olive oil on medium-high in a heavy saute pan. Add the chicken pieces and cook, stirring frequently until just cooked through. Sprinkle some salt on the chicken pieces while cooking. Remove chicken from pan and set aside.
Add yellow onion and cook. After a few minutes, add 2 heaping tablespoons yellow curry powder. Cook a few minutes more, stirring frequently. As you stir, scrape up the stuck curry bits. Add raisins and cook another minute, stirring. Remove from heat and add mayonnaise, stir in. Add the chicken to the curry mixture and stir well, coating the chicken pieces well. (If you want, at this point, you can make the salad a day ahead of time).
When you are ready to serve, mix in the apple, green onions, and cilantro. Serves 4.