Curry Chicken Salad

Aired September 14, 2012

1 cup Greek plain yogurt
Juice of 1 lime
2 tablespoons agave syrup or honey
2 cloves garlic, pasted or grated
1 inch ginger root, grated or pasted
3 tablespoons EVOO Extra Virgin Olive Oil
Salt and pepper
2 round tablespoons curry powder or combine 1 tablespoon each cumin and coriander with 2 teaspoons turmeric, 1 teaspoon dry mustard and 1/2 teaspoon ground red chili or hot paprika
2 carrots, peeled and shredded
1 bunch scallions, thinly sliced on an angle
2 small red chili peppers, very thinly sliced with seeds
3 cups poached or cooked chicken, pulled or cut into bite-size pieces
A handful each of basil and mint or cilantro leaves and mint, chopped
Serve on brioche lobster rolls or sandwich rolls or wrapped in crispy leaves of lettuce

Combine yogurt with lime juice, agave, garlic, ginger, EVOO, salt, pepper and curry spice blend. To the dressing, add the shredded carrots, half the scallions, the chili peppers, half the herbs and the chicken. Combine and serve on rolls or as lettuce wraps with remaining basil, mint and scallions for garnish.

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