Curried Free Range Chicken Salad

[kirra]

Curried Free Range Chicken Salad

Ingredients:

2 cups free-range chicken (any cut will do)
1/2 cup raisins
1/2 cup dried cranberries
1 cup salted cashews
2 ribs celery, diced
3 tbsp curry powder
1 tbsp turmeric
3/4 cup mayonnaise or vegan substitute
1/2 cup extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly ground black pepper, to taste
6 cups salad greens, rinsed

Preparation:

Grill the chicken over gentle smoke, until the inside temperature reaches 165 degrees. Remove from the grill, let cool, then debone if necessary, and cut into 1/2 inch cubes.

Combine the chicken, raisins, cranberries, cashews and celery in a large work bowl. Add the curry powder and turmeric, and stir well, then stir in the mayonnaise, salt and pepper. Refrigerate this mixture for at least 2 hours, or overnight.

In a work bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper. Toss the greens in the dressing until well coated.

Serve the chicken salad over the greens.