Curry Chicken Salad

A healthy dish that can be served on a sandwich or on a salad.  Boost your immune system with presence of turmeric, garlic, and chicken by eating this savory dish at lunch or dinner. Easy to prepare, Chicken Curry Salad can be consumed over 48 hours time, or may be frozen and thawed at room temperature.

In a frying pan combine:

2 pounds of chicken breasts cut and cubed
3/4 tsp white vinegar
1 1/2 tsp fresh lemon juice
1 tsp minced garlic
2 TBSP chopped parsley
1/2 tsp pepper
2 TBSP Olive Oil

Cover pan and place on medium heat cooking the chicken for about 12 minutes on medium heat. Remove and allow to cool. Drain juice from chicken once cooled.

Meanwhile in a large bowl add:
1 1/4 cup celery diced
3/4 cup red pepper diced (reserve 1/4 cup for topping the salad)
1/4 cup chopped walnuts
1 1/2 cups mayonnaise (light)
1 TBSP curry (Turmeric is part of the curry mixture bought in USA grocers)
1 tsp ground cumin (may add an additional 1/2 tsp for a spicier flavor)
1 1/2 tsp salt
1/2 tsp red pepper flakes

Presentation
1/4 chopped cilantro
1/4 cup diced peppers

Stir all ingredients with a wooden spoon until well blended. Add cooked and drained chicken cubes to mayonnaise mixture. Top off with cilantro and then add diced red peppers on top of the chicken for a nice presentation.
Cover and place on lowest shelf in the refrigerator. Can be stored in refrigerator and served up to 48 hours after preparation.