This is one of the most fun and best tasting salads that I have had in a while!
The original recipe for this salad came from a restaurant here in Scottsdale that has unfortunately since closed. It was called Estate House.
This chopped salad features the grilled chicken that I posted right before this salad post. I flavored the marinade for the chicken with the same Thai Kitchen Green Curry Paste that is in this salad dressing.
I only use a small amount of the dressing mixed in with each serving of salad, that way it is part of the background and doesn’t dominate all of the nice flavors of the other ingredients.
In addition to the chicken, this salad has grapes, dried apricots, fresh apple, raisins, roasted and salted Marcona almonds (I absolutely love these almonds! I had never had them before using them in this salad), garbanzo beans and a little bit of dried mint. This chopped salad is served on a bed of baby arugula,which is perfect with all of the other flavors.
Be prepared to spend a little bit of time cutting everything up to a small size. The first time I made this salad I didn’t cut the chicken small enough and it wasn’t as pretty on the plate because it was out of proportion to the small size of everything else.
I tweaked the dressing from the original recipe because it had a cup of mayonaise which I thought was crazy! I cut it down to 1/4 of a cup and added 1/2 cup of rice milk because it would have been really thick and not nice and light like my version is. It also has 1 tablespoon of plain yogurt which you could easily leave out for it to be dairy free. Three tablespoons of honey balance out the slight bitterness of the green curry paste.
I hope you make this salad when you get a chance because you are going to love it.
I shared this recipe with Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Hearth And Soul Hop at A Moderate Life, Tuesday Night Supper Club at Fudge Ripple, Tasty Tuesday at Balancing Beauty And Bedlam, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, This Weeks Cravings at Mom’s Crazy Cooking, Tasty Tuesdays at 33 Shades Of Green, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Finer Things Friday at The Finer Things In Life, Everyday Sisters Sharing Sundays at Everyday Sisters
Grilled Chicken Chopped Salad With Curry Dressing
Mix all of the ingredients for the salad in a large bowl and chill in the refrigerator for a short while. You can also prepare this ahead of time so it is ready to serve later.
3 cups cooked chicken that is cut up into small pieces. The best chicken for this salad is my Grilled Curried Chicken, but if you are in a hurry you can use any grilled or roasted chicken.
1 cup red seedless grapes, cut in half
3/4 cup dried apricots, cut into small pieces
1/2 cup raisins
3/4 cup Marcona almonds, left whole (please try to find these almonds because their flavor is great! They should be roasted and salted)
1 cup apples, skin left on, chopped fine
3/4 cup garbanzo beans (I used canned, rinse and drain before adding)
1 cup celery, chopped small (I peel my celery first because I don’t like the bitter outside)
2 tablespoons fresh parsley, minced
1/2 teaspoon dry mint
You will need a bag of baby arugula to use as the base when serving this salad.
When serving, add a small amount of the dressing to taste just to the salad that you will be serving. I mixed the dressing with the whole salad when I made it and the next day it seemed to make the other ingredients have a slight bitter taste.
This salad should easily serve 6 people as a main course, more if using as a starter course.
Blend all ingredients together until smooth
1/4 cup mayonaise
1 tablespoon plain yogurt (optional)
2 tablespoons Thai Kitchen Green Curry Paste
1/2 cup rice milk
juice of 1/2 to 1 Mexican lime (to taste)
3 tablespoons honey
salt and pepper to taste
Makes about 1 cup of dressing