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RECIPE OF THE MONTH OF AUGUST

CURRIED WALDOR SALAD

INGREDIENTS:

1/2 head iceberg lettuce, chopped
2 roasted red pepper(s), sliced
1 Reuven Oven Roasted Chicken breast(s), cooked, chopped into 1/2-inch pieces
1/3 cup (75 ml) plain yogurt, non-fat or low fat
1 tbsp (15 ml) curry powder
1/4 Granny Smith apple(s), medium, diced into ½-inch pieces
2 tbsp (30 ml) raisins
2 tbsp (30 ml) walnuts, chopped
3 cups (750 ml) crusty bread, cubed
  salt
  pepper
  lemon wedges

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1


PREPARATION:

  • In a medium bowl, combine the chopped chicken, plain yogurt, curry powder, apple, raisins and walnuts. Season with salt and pepper to taste.
  • In a large serving dish layer the ingredients starting with the lettuce and roasted red peppers. Top with the chicken Waldorf salad and finally the cubed crusty bread.
  • Serve immediately or up to 3 hours after assembling. Can be served cold or at room temperature. Garnish with lemon wedges.
  • Prep time 25 min
  • Cook time 25 min
  • 4 servings

 

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