Misto™ Red Pepper & Curried Chicken Salad
| Prep time | 15 minutes |
|---|---|
| Cook time | 5 minutes |
| Difficulty | Simple |
| Serves | 4 |
This recipe is a great way to use up leftover roasted chicken. The base curry for this recipe works exceptionally well with good quality canned tuna, roast pork or lamb.
- 4 Windset™ Misto™ Red Peppers, finely chopped
- 1/2 roasted chicken, meat removed and shredded
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1 teaspoon Madras curry powder
- 2 green onions, chopped
- 2 teaspoons Dijon
- 2 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- 1 lime, juiced
- 2 tablespoons tamarind or mango chutney
- 1/2 cup cilantro, chopped
- 1/2 teaspoon salt
Instructions:
- Heat a small skillet over medium heat and add the olive oil. Add the curry powder and garlic and sauté briefly, only a minute or two, and remove from the heat.
- In a medium bowl, mix together the curry oil and the rest of the ingredients.
- Serve on crusty baguette or on top of mixed baby greens.
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