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Curried Chicken Salad with Almonds

Perfect for a speedy and simple light spring dinner!

Prep time: 5 minutes
Total time: 25 minutes
Servings: 8

Ingredients

  
4     Organic Prairie Boneless Skinless Chicken Breasts, poached* and diced
1     large carrot, peeled and julienned
3     celery ribs, diced
1/4 cup   fresh parsley, chopped
4     scallions, chopped
2 teaspoon   minced garlic
1 tablespoon   lemon juice
2 cup   mayonnaise
2 tablespoon   minced fresh ginger
1 tablespoon   curry powder
1 tablespoon   turmeric
    salt and pepper to taste
1/2 cup   sliced almonds
 

Dice the poached chicken breasts into small (1/3-inch pieces). In a small bowl, mix the lemon juice, mayo, and spices. Combine the cut chicken, mayo mixture and the rest of the ingredients...serve on warm foccacia bread or a bed of greens.

Serving Suggestion
Great for quick lunches (if kept refrigerated), after school snack or a light dinner.

* Please note: When poaching chicken, cover completely with water and simmer gently. Add a dash of garlic, white pepper or other aromatic spices to the water. Poach until the internal temperature of the chicken is 140 degrees and firm to the touch.