Romaine Lettuce With Chicken, Almonds and Curry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chicken and almonds are another match made in Heaven-(St. Francis may disagree....) From our local newspaper, source unknown unfortunately. Use fresh ingredients. Good use of leftover chicken. Ingredients:
1 head romaine lettuce (or any crisp lettuce) |
2 cups cooked chicken, diced |
1 cup red cabbage, shredded |
3/4 cup sliced almonds, toasted |
2 tart green apples, cored, seeded and cut into 1/2-inch cubes (can leave unpeeled if you wish) |
1/2 cup red onion, diced |
1/3 cup white wine vinegar |
2 tablespoons fresh chives, minced (not dried) |
1 tablespoon curry powder (or less, depending on its heat ) |
2 teaspoons light brown sugar, packed |
1 teaspoon soy sauce |
1 garlic clove, finely minced |
1/2 cup extra virgin olive oil |
Directions:
1. Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.
2. Toast the almonds and set aside to cool.
3. In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
4. Serve the remaining vinaigrette on the side.
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