Monday, May 9, 2011

Bombay meets the Berkshires

Bombay Meets the Berkshires Chicken Salad

12 ounces Roasted Boneless Skinless Chicken Breast, diced (or any leftover chicken you like)
3 ounces sliced almonds
1/2 cup diced onion, or scallions
1/2 cup dried cranberries (Try to get the unsweetened ones.)
1/4 cup mayonnaise
1/4 cup yogurt
2 tablespoons curry powder (We like spicy, but if you don't, start with 2 teaspoons.)
2 large handfuls baby spinach, washed and dried thoroughly

In a skillet dry roast the almonds until just starting to color and fragrant. DON'T BURN!

In a large bowl add chicken, almonds, diced onion and cranberries.

In a small bowl mix the mayonnaise, yogurt and curry powder. Add to the chicken mixture. Mix well to coat.

Cut or tear spinach up into bite size pieces. Add to chicken mixture and mix well.

Serve as a salad, or in a pita as a sandwich.


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