Romaine Lettuce With Chicken, Almonds And Curry Vinaigrette

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 head romaine lettuce (or any crisp lettuce)
• 2 cups cooked chicken, diced
• 1 cup red cabbage, shredded
• 3/4 cup sliced almonds, toasted
• 2 tart green apples, cored, seeded and cut into 1/2-inch cubes (can leave unpeeled if you wish)
• 1/2 cup red onion, diced
• 1/3 cup wine vinegar
• 2 tablespoons fresh chives, minced (not dried)
• 1 tablespoon curry powder (or less, depending on its "heat")
• 2 teaspoons light brown sugar, packed
• 1 teaspoon soy sauce
• 1 garlic clove, finely minced
• 1/2 cup extra virgin olive oil

Recipe

• 1 prepare the vinaigrette first. combine all the ingredients in a small bowl except for the olive oil. whisk in olive oil until well incorporated. adjust seasoning. best prepared 1 hour in advance if possible.
• 2 toast the almonds and set aside to cool.
• 3 in large salad bowl combine the salad ingredients. add about 2 tablespoons of the vinaigrette and toss gently.
• 4 serve the remaining vinaigrette on the side.