It’s been a while since I made this recipe but with Spring weather it was a perfect lunch time salad and easy to make more for a big crowd.
Step 1: I like to start with the Trader Joe’s Curry Chicken Tenders already pre-marinated with a mild Yellow Curry Sauce. Saute in pre-heated pan, takes about 5 to 10 minutes. Then remove to a plate to cool.
Step 2: While the chicken is cooling, prepare the rest of the ingredients in a large bowl.
- Core and dice 1 to 2 apples (about 1.5 cups)
- Dice several celery stalks (about equal to the the apples)
- Chop 1/2 cup walnuts (or other favorite nuts – I’ve used sunflower seeds, almonds, cashews)
- Dice 1/4 to 1/2 cup dried cranberries
- 1/2 to 1 cup “vegenaise” or avocado mayo
- Spice the mixture with cumin, curry, turmeric, and lots of cinnamon… Start with 1 or 2 tsp. and adjust to your personal taste.
Just a few ingredients and oh so yummy!
Step 3: Mix the ingredients well.
Step 4: Chop cooled chicken in to bite size pieces and mix with other ingredients until coated with mayo and spices.
Step 5: Eat straight out of the bowl (you really won’t be able to stop yourself) or chop romaine leaves and top with chicken salad.
If you’re not in to improvising your recipes… Click here to see the original recipe where I got my original inspiration (Marks Daily Apple).
