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Misto Red Pepper & Curried Chicken Salad

Serves 4

This recipe is a great way to use up leftover roasted chicken. The base curry for this recipe works exceptionally well with good quality canned tuna, roast pork or lamb.

• 4 Windset Misto Red Peppers, finely chopped
• 1/2 roasted chicken, meat removed and shredded
• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• 1 teaspoon Madras curry powder
• 2 green onions, chopped
• 2 teaspoons Dijon
• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt
• 1 lime, juiced
• 2 tablespoons tamarind or mango chutney
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt

Heat a small skillet over medium heat and add the olive oil. Add the curry powder and garlic and sauté briefly, only a minute or two, and remove from the heat.

In a medium bowl, mix together the curry oil and the rest of the ingredients.

Serve on crusty baguette or on top of mixed baby greens.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.