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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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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

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