Jane Hodge is the winner of a $25 gift certificate from The Spice Merchant for submitting this Recipe for You or Two.
Jane Hodge
“I liked the bean salad recipe in the last Active Age, so I decided to share one that we make all the time,” Hodge said. “It’s really easy and fresh-tasting.”
The blend of flavors, colors and textures add up to a delicious main course salad. Serve on a bed of lettuce or as a filling for a croissant if desired.
To submit your own recipe, mail to The Active Age, 125 S. West St., Suite 105, Wichita, KS, 67213; or email joe@theactiveage.com (please put “recipe” in the subject line).
Madras Chicken Salad
½ cup mayonnaise
¾ tsp curry powder
½ tsp salt, or or to taste
Freshly ground black pepper
1 small Gala, Fuji or Honeycrisp apple, cored and diced
Juice from ½ medium lime
1 lb. cooked chicken
¼ to ½ cup fresh cilantro, chopped
2 green onions, thinly sliced
½ cup finely diced celery
¼ cup almond slivers, toasted
Directions:
In a small bowl, combine the mayonnaise, curry powder, salt and pepper to taste. In a separate bowl, toss the diced apple with the lime juice. (This keeps the apples from oxidizing and adds a nice zing.)
Shred or chop the chicken and toss it into the bowl with the apples. Add cilantro, green onions, celery and curried mayo and mix well.
Top with toasted almonds and serve.
