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Curry Chicken Salad

Serves 4

Originally aired

INGREDIENTS
  • 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
PREPARATION

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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