Try this fresh approach to curried chicken salad
A new take on an old favourite
(NC)—Are you tired of mayonnaise-laden chicken salad? Try this modern approach with Indian flavours and fresh-tasting grapes and asparagus.
Curried chicken, asparagus and grape salad
Prep time: 15 minutes
Makes 4 servings
4 cups 1-in. (2.5 cm) chunks deli rotisserie chicken or left over chicken (1 L)
1 lb bunch 2-in. (5-cm) diagonally sliced barely-cooked California asparagus (500 g)
1 1/2 cups California red or green table grapes, cut in half (375 mL)
2 tbsp white wine vinegar (30 mL)
2 tsp Indian curry paste, your favourite style (10 mL)
1/2 tsp granulated sugar (2 mL)
1/4 cup vegetable oil (50 mL)
1/2 cup chopped fresh coriander (125 mL)
Naan or lettuce leaves (optional)
1. Place chicken, asparagus and grapes in a medium bowl. Stir to mix.
2. In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.
3. Scoop and serve with naan or over lettuce leaves.