This tasty salad is the perfect use for leftover chicken.
COURSE. Lunch, Salad, Side Dish
- 2 1/2 cups chicken cooked
- 1 tbsp lemon juice
- 2 tbsp curry powder
- 1/8 cup red onion diced
- 1/2 cup celery diced
- 1/4 cup almonds chopped
- 1 tbsp capers
- olive oil to taste
- dash cayenne pepper
- lettuce or bitter greens for serving
- Mix all the ingredients together and chill 1 hour before serving.
- Serve on a bed of romaine lettuce or mixed greens, such as red leaf, bitter greens, kale, radicchio, arugula, or dandelion.