Real Food Recipes - Curried Chicken Salad

Lemon Curry Dressing and Chicken Mix:
2 T. extra-virgin, cold-pressed olive oil
3 T. fresh lemon juice
3 T. mayonnaise (made with high-oleic, cold-pressed mono-unsaturated
oil)
2 t. agave nectar
1 to 2 t. curry powder
2 T. chopped fresh basil
1/2 t. organic real sea salt
2 c. cooked chicken. cut into bite-sized pieces

In a small bowl, whisk together oil, lemon juice, mayonnaise and agave nectar. Add the chicken to the dressing and toss to coat. Chill until ready to serve.

Salad:
3 c. romaine, green leaf or Bibb lettuce, washed, dried and torn into
bite-sized pieces
2 c. baby field green
1/2 c. organic Thompson seedless grapes, cut in half
1/2 c. celery, chopped
1 c. cilantro
1/4 c. chopped red onion
1/4 c. chopped green onion

In a large salad bowl, combine the lettuces and greens, grapes, celery, cilantro, and onions. Just before serving, lay lettuce mix on plates and top with chicken and dressing mix. Serves 2 to 4.