Cold Chicken Curry Salad

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Hi Friends,

So this past week my computer broke! That means no blog last week, but now we are back at it and kicking off the year with my first recipe. I wanted to add to my blog to not only include home decor, but other things that happen in the Sunderland House, like cooking!

Almost every time I visit my local Fresh and Natural Foods, I get the Passage to India Chicken Salad from the deli. I love it, but it can be a little spendy. Also, it has some honey in it as a sweetener. I wanted to try and recreate it at home and cut out the added sweetener in the process. Here is my version:

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Ingredients:
(Makes one serving)

1 cup cooked chicken breast, shredded or cubed
1/4 red bell pepper, seeded and thinly sliced
4-5 baby carrots, thinly sliced
1 stem green onion, chopped
1 oz. raisins (snack size box)
2 1/2 tbsp. mayonaise
2 tbsp. orange juice
1/2 tsp. sesame oil
1 tsp. curry powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper

In a bowl, combine the chicken, red bell pepper, carrots, green onion, and raisins.

 

In a separate small bowl, combine the mayo, orange juice, sesame oil, curry, garlic and cayenne. Mix until mostly smooth. This will be the sauce for your bowl.

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Once your sauce is done, pour in on your bowl of chicken and veggies and enjoy!

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This has been one of my favorite quick lunch or dinner recipes lately! Sometimes I’ll even use rotisserie chicken if I want to save some extra time prepping the chicken. It’s healthy, and best of all delicious! Let me know if you give it a try.

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Thanks for reading,

Holly

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