CURRIED CHICKEN SALAD

Servings : 8 wraps

INGREDIENTS

  • 2 T. Olive Oil
  • 1 8-ounce package of cracked freekeh
  • 2 1/2 cup chicken broth or water
  • 3/4 cup sliced almonds
  • 1 granny smith apple, skin on - diced
  • 1/2 cup mayonnaise
  • 1/2 cup Greek-style plain yogurt
  • 1/2 t. coriander
  • 1 cup raisins
  • 1/2 t. turmeric spice
  • 6-8 whole grain tortillas or brown rice wraps
  • salt and pepper to taste

Marinade:

  • 1 pound chicken tenders or skinless, boneless chicken breasts
  • 3 T. curry powder
  • fresh cracked black pepper
  • 1/4 t. ground cardamom
  • 1 t. cumin
  • 2 dashes cayenne pepper
  • 3 t. garlic, diced
  • 1 cup light coconut milk or nonfat plain yogurt
  • 1 t. mustard powder
  • 1 t. ground ginger
  • 1 t. tumeric
  • 1 t. coriander
  • salt and pepper to taste

DIRECTIONS

In a large bowl, combine all marinade ingredients except for the chicken.  Cut chicken into small pieces, add to bowl and coat well.  Cover and place in refrigerator for at least an hour or overnight.  After marinating, heat in a large skillet over medium heat.  Cook chicken in batches.  Allow to cool thoroughly, refrigerating if necessary. 

Pour chicken broth or water and freekeh in a saucepan and bring to a boil for 1 minute.  Reduce heat to low, cover and simmer for 25 minutes until the freekeh is tender.  Once the freekeh is cooked, place in a separate dish to cool in the refrigerator. 

In a large bowl, add in the mayonnaise, apples, raisins, nuts and remaining spices and mix.  Add in the freekeh and chicken and toss together.  Allow to chill.  Serve chicken salad on top of a bed of greens that are dressed in apple cider vinegar and olive oil or serve in your favorite tortilla as a wrap.