Curried Chicken Salad

Curry is wonderful n winter and summer alike. This salad is crisp from the apples and hot from the curry.

• 1 1/2 pounds chicken cutlets or chicken fingers tenderloins
• 2 small or 1 large apple (I prefer winesap, mutsu or crispin)
• 3 ribs of celery chopped
• 1/3-1/2 cup of raisins
• 1 heaped cup mayonnaise (I like Smart Beat brand with its lower calories and
  less greasy taste)
• 1/4 cup of curry powder or to your taste (scroll for note below)
• 1-2 tbsp of worcestershire sauce
• Juice of 1 lemon
• 1/4 cup of finely chopped spring onions

METHOD

Spray pan with Pam and heat to a medium heat. Season the chicken with salt and pepper on both sides. Brown and cook the chicken. Whilst chicken is cooking, dice the apple and pour the lemon juice over the apples, toss to avoid apples from discoloring.

Mix the mayo with the curry powder and worcestershire sauce. When chicken is cooked, let cool and dice into small bite sized pieces. Mix all the ingredients together until it is well coated with the mayo/curry mixture. Season to taste.

If used as sandwich filling, you can top it off with thin slices of avocado.

Serves: 4

Contributor: Anonymous

Our contributor advises us to check the use of curry as there are many brands and many degrees. Some prefer mild curry, others prefer a curry that is hot.

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