Looking to spice up your salad? This salad will give you the perfect amount of spice and crunch! Great way to enjoy our California Walnuts.
Ingredients
- 21/2-3 quarts Water
- 1 tbsp Salt
- 2 1/2 Skinless, Boneless Chicken Breasts
- 1 1/2 cup Mayonnaise
- 2-3 tbsp Curry Powder
- 1 tbsp Ground Cumin
- 1 tbsp Dijon Mustard
- 1/2 tsp Ground Black Pepper
- 1/4 cup Mango Chutney
- 1/4 cup Chopped Parsley
- 4 Green Onions, thinly sliced
- 3 cups Seedless Red Grapes, cut in half
- 1 1/2 cup Chopped Walnuts
- 12 or more Butter Lettuce Leaves
- 12 or more Orange Slices (or Wedges)
Instructions
- Step 1
- In a large pan, add salt to water and bring to a boil.
- Step 2
- Add the chicken, then reduce heat and cook; partially covered, for 15 minutes. The water should simmer gently, not boil hard.
- Step 3
- Remove pan from heat and set aside for about 30 minutes.
- Step 4
- Remove the chicken from the cooking liquid and cut it into bite-size pieces about 1/2 inch across as soon as it's cool. You will have about 6-7 cups of chicken, set aside.
- Step 5
- In a large bowl, whisk together the mayonnaise, curry powder, cumin, mustard, pepper, and chutney.
- Step 6
- Add the grapes, parsley, green onions, walnuts, and chicken pieces. Stir and toss with a large spoon to coat everything evenly.
- Step 7
- Place each serving of salad on a lettuce leaf and garnish with an orange slice or two.