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Curried chicken salad

Sauté

  •     3 Tbsp. red curry paste (preferably Maesri)

in a bit of vegetable oil until slightly brown but not sticking 


Make the dressing as follows: combine cooked, sligthly cooled  curry paste with 

  •     1 cup plain whole-milk greek yogurt
  •     3 Tbsp. fresh lime juice (3 limes)
  •     2 tsp. honey or agave 
  •     0.5 tsp. kosher salt
  •     0.33  cup finely chopped cilantro


In another bowl mix 

  •     0.5 medium red onion, finely chopped
  •     0.5 cup celery (1 stalk), finely chopped (or other crunchy vegie)
  •     0.25 Cup chopped pickles sweet gherkins, chopped
  •     1/3 cup coarsely chopped salted roasted peanuts
  •     2 cups shredded chicken (Poached chicken breasts are fine here, as is just torn rotisserie chicken with skin still on)


serve on

  •     2 heads of Little Gem lettuce or romaine hearts, leaves separated

or toast 


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