Monday, April 9, 2018

Low fat chicken salad

3 pounds of chicken- you may boil in water with 2 bay leaves, 2 whole cloves, 1/2 lemon until done.  Another option is to grill the chicken.
Cut the chicken in bite sized pieces. Refrigerate.

For dressing combine:
1/2 cup mustard (spicy brown or honey mustard)
1/2 cup honey
1 1/4 t curry powder
3/4 teaspoon lemon peper

Cover and refrigerate for at least 30 minutes.

Just before serving combine:

1/2 cup shredded carrots
1/3 cup slivered almonds
Chicken and dresing.

May serve on a bed of mesclun (or greens of your choice) and 2 chopped tomatoes.

No comments: