Susan’s Curried Chicken Salad

Updated 7/6/09

Serves 10 as a main dish, 20 as a side

Salad

• 3 lb skinless boneless chicken breast, poached & in ½ in. cubes
• 1 head celery, diced
• 1 ½ bunches scallions, sliced
• 3 apples, cored & in ½ in. dice
• 1 ¼ c. toasted pecans, roughly chopped
• 2 orange peppers, 1 red peppers, diced

Dressing

• 1 ½ cup mayonnaise
• 1 cup plain yogurt
• 5 Tbsp curry powder (I used Sharwood's Hot Madras)
• 3 tablespoons fresh lime juice
• 4 teaspoons honey
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons salt
• ¾ teaspoon black pepper

Microwave-poach chicken in lemon or lime juice, 4 min. on high and turn breasts, 4 min. and turn, final 4 min. Let cool & dice.

Dice all veggies, toss all ingredients with dressing, let sit at least one hour in refrigerator, or up to 24 hours before serving.

Feel free to play with proportions of salad or dressing, to suit personal taste.