Megan's Curry Chicken Salad

                                                                                                                                                      

Ingredients:

My daughter Megan made this Curry Chicken Salad when she came home from Portland during the summer break. We loved the Curry Chicken Salad from Dean and Deluca which inspired this recipe. The batch of salad was offered to her brother's school Debate Tournament and was a hit. Here is the recipe. Hope you like it.

Ingredients:

4 pcs chicken breast

½ cup Mayo or Vegenase

1 tbs. honey mustard

2 tbs. of curry powder

Salt

Pepper

2 tbs olive oil

½ cup of dried cranberries or mixed berries

½ cup of chopped nuts (roasted pecans or roasted almonds)

splash of fresh lemon juice (1/2 lemon)

chopped herbs (dill or basil)

Method:

Heat oven to 350 degrees.

Diced chicken and spread on a sheet pan.

Sprinkle with salt and pepper.

Drizzle olive oil all over.

Roast in the oven for 20 mins.

Remove and let it cool.

In a mixing bowl, add mayo, mustard, curry powder, salt and pepper.

Mix them up.

Add cooled chicken and mixed thoroughly.

Add berries and nuts.

Taste and add salt and pepper to taste.

Add lemon juice and chopped herbs.

Enjoy with bread or crackers!!