Colorful Curried Chicken Twist Salad

As I mentioned in yesterday’s post regarding National Hamburger Month, May is also National Salad Month. The latter prompts me to share one of my all-time favorite main course salads.

Nutritionists worldwide suggest eating a rainbow of colorful foods because of the many health benefits. The colorful components of this salad make it not only very healthy, but so delicious!

Two of my favorites to serve with this are Pineapple Mango Salad and Banana or Bran Muffins. I will be sure to share those next week. In the interim, enjoy the recipe for Curried Chicken Twist Salad below!

Print Recipe
Colorful Curried Chicken Twist Salad
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, combine the chicken with oil, garlic powder, curry powder and ginger. Toss to coat. Refrigerate 30 minutes. Meanwhile put together the Chutney Dressing by combining its ingredients in a blender.
  2. Coat a large non stick skillet with cooking spray. Saute the chicken misture for about 5 minutes or until done.
  3. In a large bowl, toss the chicken, snow peas, mushroom, tomatoes, red pepper, green pepper, pasta and dressing. Refrigerate at least 20 minutes for flavors to blend.
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