Monday, May 2, 2016
Chicken and Corn Salad with Curry Dressing
4 oz cooked, chopped chicken breast
1-2 tsp of raisins
1 to 1 ½ cups of arugula
¼ cup shredded carrots
Chopped red onion to taste
1/4 cup corn (cut from the cob is best, but canned and rinsed is ok)
1 ½ Tbsp olive oil
2 Tbsp apple cider vinegar
¼ tsp curry powder
¼ tsp honey
What you DO:
Put all salad ingredients (chicken, down to corn) in a large bowl. Set aside. Get a small mason jar or little Tupperware with a lid to mix dressing ingredients. Put all dressing ingredients in container. Shake it really good!!!! Pour on salad. ENJOY!
This salad is wonderful for lunch or dinner on the go! If you want to, enjoy with a slice of toast (in my case gluten-free) or throw it in a pita pocket for a tasty sandwich!