Curried Chicken, Asparagus and Grape Salad
Tired of the mayonnaise-laden chicken salad? Try a modern approach with Indian flavours and fresh tasting grapes and asparagus.
|4 cups||1 L||1-in. (2.5 cm) chunks deli rotisserie chicken or leftover chicken|
|1 lb||500 g||bunch 2-in. (5-cm) diagonally sliced barely-cooked California Asparagus|
|1 ½ cups||375 mL||California Red or Green Table Grapes, cut in half|
|2 tbsp||30 mL||white wine vinegar|
|2 tsp||10 mL||Indian curry paste, your favourite style|
|½ tsp||2 mL||granulated sugar|
|1/4 cup||50 mL||vegetable oil|
|½ cup||125 mL||chopped fresh coriander|
|Naan or lettuce leaves (optional)|
Place chicken, asparagus and grapes in a medium bowl. Stir to mix.
In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.
Scoop and serve with naan or over lettuce leaves.
Prep time: 15 minutes