Curried Chicken Chickpea Supper Salad
A recipe that tastes like it took hours. Thanks to deli chicken wings, canned chickpeas and an assortment of vibrant veggies, fruit and spices - it's on the table in no time.
Ingredients
Serves4
| 1 lb. | Boneless wings, from the deli, Original or General Tso's |
|---|---|
| 3 cans | Chickpeas, drained well |
| 1 clove | Garlic, grated |
| 1 | Carrot, peeled and shredded |
| 1/2 tsp. | Cinnamon, ground |
| 1/2 cup | Walnuts, toasted and lightly chopped |
| 1/2 cup | Currants or cranberries, diced |
| 1 | Small red onion, quartered and thinly sliced |
| 2 cups | Wild arugula |
| 1 Tbsp. | Fresh cilantro, chopped |
| 2 Tbsp. | Madras curry powder |
| 1 Tbsp. | Olive oil |
| 1 cup | Light mayonnaise |
| 1/4 cup | Fresh cilantro, chopped |
| 1/4 tsp. | Cayenne pepper |
| 1 | Juice of one lime |
| Add | Salt and pepper to taste |
Directions
Drain chickpeas and place in a large bowl. There should be 4 cups.
Add chicken, garlic, carrot, cinnamon, walnuts, currants and onion. Set aside.
In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir into salad.
Divide arugula between plates and top with equal amounts of salad, sprinkle each with a little chopped cilantro.