Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad2 skinned chicken breasts
2 cubes of chicken stock and water to boil breasts
1 Tbsp Salty Wahine Island Curry
3 Tbsp mayonnaise or light sour cream
1/2 cup dried cranberries
1 cup of corn, drained
1 tsp Tutu’s Pantry Ginger Basil Sea Salt
Crushed Ahualoa Farms Chili Spiced Macadamia Nuts  to taste (optional)

Boil the chicken breast in water with chicken stock cubes for 15 minutes, or until done. Drain the boiled chicken and place in the fridge for about an hour or until it cools. Once the chicken has cooled down, chop the chicken into cubes. Add the mayo, 3Tbsp (or to taste) of Salty Wahine Island Curry , and mix until the chicken is thoroughly covered. Add Tutu’s Pantry  Ginger & Basil Seasoning, the can of drained corn, and the dried cranberries. Mix well. You can also add half cashews to add texture and crunchiness, or try Ahualoa Farms Chili Spiced Macadamia Nuts, a great substitute for traditional nuts, for added crunchiness, a bit of light sweetness, and a little kick.

Serve over a bed of lettuce, tomatoes, and shredded carrots, or use it for sandwiches.

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