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How To make Chicken Curry with Tart Apples and Avocado
1/2 cup unsalted butter
1 tablespoon curry powder
3/4 cup Granny Smith apple
chopped
1/4 cup onion :
finely chopped
1 clove garlic minced
salt :
to taste 1/4 cup flour
1/2 cup yogurt plain
1/2 cup cream
2 cups chicken :
cooked and shredded
3 cups rice cooked
4 avocado :
sliced
Preheat oven to 350F. Melt butter in a large saucepan over medium heat. Stir in curry powder and saute apples, onions, and garlic until tender. Salt to taste. Stir in flour, add yogurt, cream, and stock gradually, mixing well after each. Cook until sauce is smooth and thick, stirring constantly. Add chicken.
Place cooked rice in the bottom of a shallow, buttered baking dish. Top with av ocado slices followed by chicken mixture. Bake 10 minutes, uncovered.
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The ULTIMATE Avocado Chicken Salad Toast with Fresh or Frozen Avocado
Avocado Chicken Salad is one of my favorite ways to use up avocado preserved in the freezer (check out my How to Preserve Avocados video here:
I filmed this video a few months ago in the midst of some major medical crises with our kids. I'm almost embarrassed to post it because it is not the quality I try to provide, but it's a great recipe and I don't want you to miss out on it. So please be kind!
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Also: This recipe is dairy free and gluten free (if you use gluten free bread). You can definitely leave out the little bit of mayonnaise if you want this to be egg/mayonnaise free. Just add some more avocado!
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Chicken Salad with Roasted Walnuts, Grapes and Apples | Megan Mitchell
A great use of leftover rotisserie chicken, Megan shows us how to make a stellar shredded chicken salad with green grapes, tart apples and roasted walnuts.
Subscribe to Megan's channel:
INGREDIENTS
1 rotisserie chicken
2-3 green onions, thinly sliced
¾ whole walnuts
1 small bunch green grapes, halved
1 small green apple, ½ inch dice
For the dressing:
¾ cup mayonnaise
3 Tbsp Dijon mustard
1 lemon, juiced
Salt & pepper
RECIPE
Begin by breaking down the roasted chicken. Remove the skin and discard. Next, remove all of the meat from the carcass and place into a large bowl. Shred into medium sized chunks with your hands or 2 forks.
In a small skillet, on medium heat, gently toast the walnuts until fragrant and golden brown, about 5 minutes. Let cool slightly and then roughly chop.
Add the walnuts as well as the green onions, halved grapes and diced apple to the shredded chicken bowl.
In a small bowl, combine everything for the dressing and whisk well. Pour over the chicken mixture and stir to combine.
Make sure everything is fully coated but try and keep the chicken in medium pieces. Taste for seasoning adding more salt and pepper if needed.
Serve with chips, on top of dressed greens or on a sandwich with watercress and sharp cheddar cheese.
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