This is another salad that holds up well for leftovers. Options to switch things up are to stuff a whole wheat pita, plop a couple of spoonfuls in a half of an avocado or serve with sliced heirloom tomatoes. Its a winner and will put a smile on you and your eater's faces!
Ingredients
Salad Ingredients:
Arugula, 4 – 5 cups
Chicken Breast, 1 – poached and shredded
Celery, 2 Ribs, diced
Carrot, 1 Large, diced
Edamame, ½ cup, shelled
Green Onions, 3-4 thinly sliced
Dried Apricots, 1/4 cup thinly sliced
Unsalted Pistachios, 1/3 cupÂ
Cilantro, 1/4 cup, roughly chopped
Dressing Ingredients:
Goat Yogurt, ¼ cup
Mayo or Vegan Mayo, 1/3 cup
Lemon, 1 medium sized, juiced
Curry Powder, 1 tsp.
Cumin Powder, 1/2 tsp.
Turmeric Powder, ¼ tsp.
Coriander Powder, ¼ tsp.
Kosher Salt, ¼ tsp.
Pepper, 6-8 grinds
Please buy organic whenever possible!
Preparation
To poach the chicken breast – bring a pan of water with lemon slices, a couple of bay leaves and curry leaves (if you have them on hand) to a boil.Â
Place the chicken breast in the boiling water, lid it fast, and take it off the heat.Â
Leave it in the hot water for up to an hour. But it should be fine after twenty minutes.Â
Remove the chicken from the water and let it rest for about five minutes.Â
Shred using a fork or gloved hands. Â
Combine the salad ingredients, minus the arugula, and toss gently.Â
For the dressing, combine each of the ingredients in a small glass or metal bowl, whisk and taste for adjustment of salt or pepper.Â
If you like a slightly sweet taste to your curry salad, add a few drops of agave syrup.Â
Plate by arranging about 1 cup of arugula as the base, then 1 cup of mixed chicken ingredients and top with a generous drizzle of the curry dressing.Â
Serve with whole wheat pita and enjoy!