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Misto™ Red Pepper & Curried Chicken Salad

Dana Reinhardt
Prep time15 minutes
Cook time5 minutes
DifficultySimple
Serves4
Average: 4.9 (17 votes)Your rating: None

An exotic solution for roast chicken or turkey left-overs. The curry base of this recipe also works deliciously well with roast lamb or pork, even good quality canned tuna!

  • 4 Windset Farms™ Misto™ Sweet Red Peppers, finely chopped
  • ½ roasted chicken, meat removed and shredded
  • 1 Tbsp. olive oil
  • 1 clove garlic, finely minced
  • 1 tsp. Madras curry powder
  • 2 green onions, chopped
  • 2 tsp. Dijon
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. plain yogurt
  • 1 lime, juiced
  • 2 Tbsp. tamarind or mango chutney
  • ½ cup cilantro, chopped
  • ½ tsp. salt

Instructions:

  1. Heat small skillet over medium heat and add olive oil. Add curry powder, garlic and sauté briefly (only a minute or two). Remove from heat.
  2. In a medium bowl, mix together curry oil and rest of ingredients.
  3. Serve on crusty baguette or on top of mixed baby greens.

 

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