Thursday, December 22, 2016

Chicken and Brown Rice Curry Salad

A friend of mine brought this to a pot luck ladies lunch a few years back.  I couldn't stop thinking about it, so I begged her for the recipe.  I love to eat this in lettuce cups, or with chopped up lettuce in a pita pocket.  It feels so light and refreshing.

3 tsp. curry powder
3/4 tsp. ground ginger
1/4 c. soy sauce
1 1/2 c. light mayonnaise

3-4 skin on, bone in, chicken breasts
turmeric to taste
4 c. cooked brown rice
2 c. raisins
4 celery ribs, chopped
2-3 green onions, sliced
2 c. cashews or peanuts
2 green apples, chopped

Preheat oven to 375 degrees.  Sprinkle turmeric over skin of chicken breast.  Separate skin from meat and rub meat with additional turmeric.  Roast chicken on foil lined baking sheet for 35-40 minutes or until no longer pink.  Remove from oven, allow to cool, then remove meat from the bone and skin, shred into bite size pieces.

Combine curry powder, ground ginger, soy sauce and mayonnaise.

In a medium bowl stir cooked chicken, brown rice, raisins, celery, green onions, nuts, and green apples.  Pour dressing over and stir all together.  Refrigerate until chilled, then serve.

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