Recipe: Curry Chicken Salad

Serves six

1 package of Trader Joe’s curry chicken tenders (or about 2 well-seasoned chicken breasts)

1 parsnip

1/2 cup of pepitas

1/4 cup of fresh cilantro

2 tablespoons of mayonnaise

1 tablespoon of mango chutney

2 teaspoons of curry powder

1 teaspoon of soy sauce

1 teaspoon of Sriracha (to taste)

Salt and pepper to taste

Cook the chicken pieces in a hot skillet until just done and remove from the heat. Peel the parsnip and cut it into 1/4 inch pieces. Once the chicken is cooled, dice it into small pieces. In a small cup, mix the mayonnaise, chutney, curry powder, soy sauce and sriracha into a dressing. Mix the chicken, parsnip and dressing together in a bowl with the pepitas. Ideally, let the salad cool in the fridge overnight before the final seasoning. Top with cilantro before serving.