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Chicken Curry Salad
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Chicken Curry Salad


  • 1 and 1/2 lbs cooked chicken
  • 2 Tbsp oil
  • 1 yellow onion, roughly chopped
  • 1-2 heaping Tbsp yellow curry powder to taste
  • 1 apple (tart or sweet, your preference), peeled, cored, and diced
  • ½ cup chopped fresh cilantro (just lightly packed)
  • 2 green onions, sliced


  1. Add yellow onion to large fry pan and cook.  After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder.  Cook a few minutes more, stirring frequently.  If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan.  As you stir, scrape up the curry bits.
  2. Add onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil.  Refrigerate until cool.
  3. Mix in the apple, green onions, and cilantro.  Serve.

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