Chicken Curry Salad Recipe

Here's an easy go to recipe that's quick, healthy, yummy and always a favorite!

Chicken Curry Salad

Ingredients for Salad:
- 8 Cups of greens (we use butter lettuce, spinach and red leaf or whatever else is on sale that week and in our fridge)
- 6 Stalks of celery sliced
- 6 Green onions, sliced
- 2lbs of roasted chicken (you can substitute with any other protein you'd like  - shrimp, crab meat, tofu etc.) 
- 1 Cup of slivered almonds
- 1/2 Cup of raisins (I don't use too much since my husband isn't a huge fan of raisins)

Then toss together and serve with the curry dressing 

 Ingredients for Curry dressing:
- 3 Tablespoons of chutney (mango, etc)
- 1 1/2 Cups of mayonnaise (you can substitute for yogurt)
- 3 Tablespoons of tarragon vinegar
- 3 Tablespoons of olive oil
- 3 Teaspoons of curry powder
- 5 Tablespoons of whole milk (you can add more milk if dressing is too thick and substitute with any other milk you'd like - soy, nut or coconut milk works great too!)

Mix well and toss with the curry salad. Can be refrigerated up to two days in advance.

This is what we'll be having for dinner tonight, what will you be having for dinner?

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