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Curried Chicken Salad with Roasted Carrots
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Brief Description
Dried fruit, nuts, vegetables and a curry-seasoned yogurt fill this healthy chicken salad.
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Main Ingredient
chicken
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Category: Salads
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Cuisine: Indian
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Prep Time: 30 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
http://www.foodandwine.com/recipes/curried-chicken-salad-with-roasted-carrots
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Dec 05, 2014
Number of Servings:
Ingredients:
- 3/4 pounds - carrots, peeled and cut into 1-inch pieces
- 1/4 cups - extra-virgin olive oil
- 1/2 cups - chopped walnuts
- 2 cups - plain whole-milk Greek yogurt
- 2 tablespoons - honey
- 1 tablespoons - ground cumin
- 2 teaspoons - curry powder
- 1 teaspoons - ground turmeric
- 1/2 teaspoons - ground cardamom
- 4 cups - shredded rotisserie chicken (1 pound)
- 1 cups - chopped prunes
- 1/2 cups - chopped dried apricots
- 1 - small Granny Smith apple halved, cored, chopped
Directions:
Preheat the oven to 400° F. Toss the carrots along with 2 tablespoons of the olive oil and season with salt and pepper; spread on a rimmed baking sheet and roast for about 20 minutes, stirring occasionally, until the carrots are tender. Let cool to room temperature.
While the carrots are roasting, spread the walnuts on a pie plate and toast for 3 to 5 minutes, until golden.
In a large bowl, mix the yogurt with the honey, cumin, curry powder, turmeric, cardamom and remaining 2 tablespoons of olive oil. Fold in the shredded chicken, carrots, walnuts, prunes, apricots and apple and season with salt and pepper.
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