Romaine Lettuce With Chicken, Almonds and Curry Vinaigrette

Total Time
15mins
Prep 0 mins
Cook 15 mins

Chicken and almonds are another match made in Heaven-(St. Francis may disagree....) From our local newspaper, source unknown unfortunately. Use fresh ingredients. Good use of leftover chicken.

Ingredients Nutrition

Directions

  1. Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.
  2. Toast the almonds and set aside to cool.
  3. In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
  4. Serve the remaining vinaigrette on the side.

Reviews

(1)
Most Helpful

What a good dressing. Really good salad that I'd make again. Well, let me be honest, I made two changes, subbing cooked ham for chicken, and omitting the red cabbage. But the basis of the salad is a sure winner, and I'm going to make it with chicken and cabbage I promise. Also, I poured the dressing on the salad entirely. Thanks for posting, Cookgirl!

woodland hues August 12, 2008

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