Curry Chicken Salad

配料

Chicken stock

6 chicken breasts

S&P

Cottage cheese

cayenne pepper

Curry powder

Ground corriander

1/4 cup rice vinegar

1 tbsp olive oil

Lemon zest

1 juiced lemon

1/2 cup red onion

1 stem grapes

4 celery stalks

1/4 bunch cilantro

Handful cashews

Fresh grated ginger

Wrap or lettuce cups

步骤

Poach chicken: Put chicken stock in a soup pot, boil chicken breasts, season with s&p. Check temp, take out, let cool. Chop or shred.

Blend cottage cheese, cayenne, curry powder, coriander, s&p, 1/4 rice vinegar, olive oil, lemon zest, and 1/2 juiced lemon. Thin with chicken stock if needed.

In a bowl, put rest of lemon juice from the other half, chopped 1/2 cup red onion, pinch of salt, let sit.

Chop 1 grapes, celery, cilantro, and cashews. Add some fresh grated ginger. Mix this with the dressing, the lemon/red onion, and chicken.

Put in a wrap or lettuce cups.