Labor Day weekend is here and many of us will be spending time outdoors with friends and family, maybe getting out of the city for a little fresh air at a remote camping site or perhaps just keeping it quite around the house. No matter what you’re doing over the next few days, this recipe will hit the spot.
This curry cranberry nut chicken salad is extremely versatile; it’s great in a flour tortilla wrap, on top of a lettuce salad, or for breakfast on a toasted English muffin.
Do you have a special recipe you’ll like me to try? Send your suggestions to [email protected] We’ll give it a taste and post the recipe online.
INGREDIENTS:
-3/4 cup mayonnaise
-2 teaspoons lime juice
-3/4 teaspoon curry powder
-2 cups cubed, cooked chicken
-1 medium apple, cut into small chunks
-3/4 cup dried cranberries
-1/2 cup chopped celery
-2 tablespoons chopped pecans
-2 tablespoons chopped cashews
-2 tablespoons thinly sliced green onion
-Salt and pepper to taste
-Any large sized flour tortillas, (I used La Banderita brand, 10 pack)
DIRECTIONS:
- In a large bowl, combine mayonnaise, lime juice and curry powder. Stir in remaining ingredients.
- Scoop 1/3 cup of chicken salad mixture in the middle of the tortilla. Fold together like a burrito.
- Enjoy.
NOTE: The chicken salad is best used within 8 hours of preparation. The water in the celery and apples could make it a little runny if it isn’t used within that time period.
