Curry Pecan Chicken Salad
This innovative deli salad features red onions, Craisins, chopped pecans, honey, curry powder and celery.
Ingredients
4 skinless chicken breasts
1 stalk celery, sliced thin
1⁄2 small red onion, diced
1⁄4 cup Craisins
1⁄2 cup chopped pecans
1 tbsp. honey
1 tsp. curry powder
3⁄4 cup mayo
Salt and pepper to taste
Pecan halves for garnish
Fresh parsley for garnish
Steps
1. Roast chicken breast in 375°F oven for 15 minutes, or until internal temperature reaches 165°F. Cool and shred.
2. In medium bowl, combine remaining ingredients and mix well. Add cooled chicken and toss until coated.
3. Garnish with pecan halves and fresh parsley. Serve with cinnamon sugar pita chips.
Recipe by Carilion Clinic, Roanoke, Va.