curried chicken salad paired with Vina Esmeralda
Michele Brooks
a light but satifying salad served on a bed of greens, the wine is a blend of 85% moscato and 15% gewurztraminer
ingredients
- 4 boneless, skinless, chicken breasts
- spice rub:
- 2 tbsp Chile powder
- 2 tsp ground cinnamon
- 2 tsp dried mint
- 2 tsp ground cumin
- 2 tsp light brown sugar
- 1/2 tsp white pepper
- 2 scallions
- 1/4 cup golden raisins
- 1/4 coconut flakes
- 1/4 walnuts
- 1/4 cup yogurt
- 1/4 mayo
- spring mix
directions
- 1
wash and dry chicken breasts. rub with spice mix and baxk at 350 degrees for about 30 minutes.
- 2
cut chicken into small cubes and toss into bowl.
- 3
cut scallions and add the rest of ingrediants. stir together and serve over a bed of the spring mix.
Source: Michele Brooks
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews