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.
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