Curried Chicken Salad

🥘 Ingredients

• Dijon mustard
  4 tsp
• apple
  2 unit
• black pepper
  1 tsp
• chicken cutlets
  20 oz
• curry powder
  1 tbsp
• golden raisins
  2 oz
• lemon
  1 unit
• mayonnaise
  1/2 c
• olive oil
  6 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sliced almonds
  1 oz
• sour cream
  3 tbsp
• spinach
  10 oz
• sugar
  2 tsp

🍳 Cookware

• medium pot
• large pot
• small microwave-safe bowl
• medium bowl
• large bowl
• large bowl

1. 

   1

   Fill a medium pot halfway with water and bring to a boil (use a large pot for 4 servings). Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Quarter lemon . Halve, core, and dice apple into 1/2-inch pieces. TIP: Squeeze a little lemon juice over apple to prevent it from turning brown.

   scallions: 2 unit, lemon: 1 unit, apple: 2 unit
2. 

   2

   Once water is boiling, add chicken cutlets to pot. Boil until cooked through, ⏱️ 7 minutes to ⏱️ 10 minutes . TIP: Slice chicken in half after removing from water. If it's still pink inside, boil another few minutes until cooked through. Transfer to a cutting board.

   chicken cutlets: 20 oz
3. 

   3

   While chicken cooks, place golden raisins in a small microwave-safe bowl ; add enough water to cover. Microwave for ⏱️ 30 seconds , then drain. Remove raisins from bowl. In same bowl, combine scallion whites and juice from half the lemon (whole lemon for 4 servings). Set aside, stirring occasionally.

   golden raisins: 2 oz
4. 

   4

   Once chicken is cool enough to handle, using two forks, shred chicken into bite-size pieces. In a medium bowl (use large bowl for 4 servings), combine mayonnaise , sour cream , and half the curry powder (all for 4). Add shredded chicken, raisins, and scallion greens; stir to coat. Stir in scallion whites, reserving lemon juice in bowl. Season with salt and black pepper .

   mayonnaise: 1/2 c, sour cream: 3 tbsp, curry powder: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   To bowl with lemon juice, add Dijon mustard , 3 TBSP olive oil , and 1 tsp sugar (6 TBSP olive oil and 2 tsp sugar for 4 servings); whisk to combine. Season with salt and pepper.

   Dijon mustard: 4 tsp, olive oil: 6 tbsp, sugar: 2 tsp
6. 

   6

   In a large bowl , toss spinach with dressing until coated. Season with a pinch of salt. Add apple and toss to combine. Divide spinach salad between bowls. Top with chicken salad and sprinkle with sliced almonds . Serve with any remaining lemon wedges on the side.

   spinach: 10 oz, sliced almonds: 1 oz