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Saturday, June 25, 2011

Picnic Week: Curried Chicken Salad

Picnic Week continues!  This is a fabulous new way to enjoy chicken salad.  It's great in lettuce wraps or over a bed of greens.  And of course so great on its own.  Surely a crowd pleaser!

Curried Chicken Salad
Makes 6 Servings

3/4 cup Healing Cuisine Mayonnaise
1 Tbsp curry powder
1/4 cup fresh lemon juice
3 cups free-range chicken, grilled/roasted and shredded
1 1/2 cups organic Granny Smith apple, 1 inch thin slices
2/3 cup organic celery, diced
1/3 cup organic unsweetened raisins (OMIT IF ADVANCED PLAN)
1/2 tsp sea salt

In a large bowl, whisk together mayonnaise, lemon juice, and curry powder until smooth.  Add remaining ingredients to bowl and toss well to coat.  Refrigerate at least 2 hours before serving.


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