SALAD OF THE MONTH
Macadamia Nut Curried Chicken Salad
| ½ cup | Macadamia nuts (preferably unsalted) |
| 3 cups | cooked chicken or turkey, cut into ½-inch cubes |
| 1 cup | celery, finely diced |
| 1 | tangerine, peeled, segments cut in halves |
| ¾ cup | Mayonnaise (light version) |
| ¼ cup | Mango chutney (Major Grey's brand is best) |
| 2 teaspoons | curry powder |
| ¼ teaspoon | salt & ground black pepper |
Coarsely chop macadamia nuts. In a medium mixing bowl, combine ¼ cup of the
nuts, chicken or turkey cubes, celery and tangerine halves.
In a small bowl, mix together the mayonnaise, chutney, curry and salt & pepper. Blend well. Add dressing to the chicken mixture and toss lightly to coat all of the ingredients. Transfer the salad to a serving platter lined with red leaf lettuce, endive or radicchio leaves. Sprinkle the top of the salad with the remaining ¼ cup of nuts.
Alternatively, this salad makes a delicious
sandwich using a rustic Tuscan style bread, Ciabatta (pronunciation:
chuh-BAH-tah ) or an equally delicious Focaccia bread.
Yield: 4 servings
Copyright © 2006 Ann Hall Every, CCP
